How to make it

  • Prep time does not include soaking of prunes
  • Cut the lamb into 2 to 3 inch pieces.
  • Soak the prunes in water for 1 to 2 hours, remove the pits.
  • Peel and core the pear and cut into wedges.
  • Melt the butter in a pan, over low heat and then add the lamb.
  • Sauté over low heat for 5 minutes.
  • Then add the cinnamon, water and sugar and mix well. Increase the heat to moderate and cook for approximately 45 minutes or until the meat is tender to a fork.
  • The sauce will become darker.
  • Drain the prunes and add them to the lamb with the raisins, almonds and pear.
  • Simmer for a further 15 minutes, remove the pan from heat and stir in the orange blossom water.
  • Normally served at room temperature with rice.

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    " It was excellent "
    herby ate it and said...
    this sounds wonderful!
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