Young lamb with prunes and almonds

2 servings


Cut the lamb into small pieces, salt, pepper with black pepper. Add the head of the onion, sliced, and the juice of 1 lemon. Hold the meat for 1 hour, then squeeze it out and fry in butter or olive oil. Add a spoonful of flour, spit. Pour water over the meat and put to cook when soft, add prunes and almonds crushed in a stupa. Continue to cook until cooked. Before removing from the heat, add 3 tablespoons of sugar and lemon juice.