Friday, September 19, 2008

Ingredients for 12 servings
1 lb lamb
12 dried prunes
1 firm pear
3 cups water
¼ cup sugar
3 Tbsp butter
2 Tbsp orange blossom water
2 Tbsp white raisins
2 Tbsp whole blanched almonds
½ tsp cinnamon, ground

Cut 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.
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, salad and bread.

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