Ingredients for 4 people:
- 1 medium onion
- Extra virgin olive oil
- 800 g. of deboned lamb leg cut into large pieces
- Salt, black pepper
- ½ tablespoon saffron coffee
- ½ cinnamon stick
- 1.5 tbsp. of thick honey
- 200 g. pitted prunes
- ½ tablespoon cinnamon coffee powder
- 75 g fried almonds
- ½ tablespoon roasted sesame
Preparation:
- Put the onion (peeled and cut into quarters) in the mixing jug. Crush at speed 8, 30 seconds.
- Carefully attach the blade guard.
- Add the oil and cook at speed 1, 120 degrees, 7 minutes.
- Add the lamb.
- Add salt and pepper, and season with the saffron and the cinnamon stick.
- Cook at speed 1, 120 degrees, 5 minutes.
- Add 1 glass of water and cook on speed 1, 90 degrees, 3 hours. Every half hour, make sure that the stew is does not lack water. If necessary, add more.
- Soak the plums in water.
- Add them to the stew through the nozzle when about 15 minutes are left to finish cooking. Watch out for steam when opening the cap.
- Strain with the steamer basket.
- Put the liquid back into the mixing jug. Add the honey and a pinch of cinnamon powder. Cook without the lid (with the meat in the steamer to keep it warm), on speed 1, 120 degrees, 9 minutes.
- Mix the meat with the liquid. Incorporate the almonds and sesame when serving.
Tips…
- You can prepare this same dish with chicken or make it vegetarian with a mixture of vegetables (carrot, pumpkin, sweet potato, parsnip, turnips …).
