Ingredients for 4 people:
- 1 medium onion
- Extra virgin olive oil
- 800 g. leg of lamb, deboned and cut into large chunks
- Salt, black pepper
- ½ coffee spoon of saffron
- ½ cinnamon stick
- 1.5 tbsp. thick honey
- 200 g. pitted prunes
- ½ teaspoon of cinnamon powder
- 75 g fried almonds
- ½ tbsp toasted sesame seeds
Preparation:
- Place the peeled and quartered onion in the blender. Blend on speed 8, 30 seconds.
- Carefully place the blade guard on the blades.
- Add the oil and cook on speed 1, 120 degrees, 7 minutes.
- Add the lamb.
- Season with salt and pepper and season with the saffron and cinnamon stick.
- Cook at speed 1, 120 degrees, 5 minutes.
- Moisten with a glass of water and cook at speed 1, 90 degrees, 3 hours. Every half hour, make sure that the stew is not lacking water. If necessary, add more.
- Soak the plums in water.
- Add them to the stew through the lid aperture about 15 minutes before the end of the cooking time. Be careful with the steam when you unplug the lid.
- Strain with the steamer basket.
- Return the liquid to the jar. Add the honey and a pinch of cinnamon powder.
- Select “sauce”, speed 1, 105 degrees, 12 minutes without the measuring cup plug (with the meat in the steamer on top of the jar to keep it warm).
- Mix the meat with the liquid. Stir in the almonds and sesame seeds when serving.
Tips…
- You can prepare this same dish with chicken or make it vegetarian with a mix of harder vegetables (carrot, pumpkin, sweet potato, parsnip, turnips…).
