Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 teaspoon ground turmeric

  3. 1 teaspoon ground ginger

  4. 2 pounds leg of lamb, trimmed of fat and cut into 2-inch chunks

  5. 2 onions

  6. 1 cup chicken broth

  7. 8 threads Spanish saffron, toasted and crushed (see Note for instructions)

  8. 15 fresh cilantro sprigs, tied with cotton string

  9. 1 cup pitted prunes

  10. 2 tablespoons honey

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon pepper

  13. salt to taste

  14. 1 tablespoon unhulled sesame seeds, toasted

Instructions Jump to Ingredients ↑

  1. In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro. Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer. Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread. Note: To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.


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