Amounts of sweet broth:
- 500g lamb
- 200g dry prunes (dry plums)
- 2 onions, chopped
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- Bristles of free saffron
- Two teaspoons of sugar
- 5 tablespoons olive oil
- Salt and black pepper
- 100g boiled almonds
- 1 teaspoon butter
- A tablespoon of sesame seeds
The way to make a nice broth
- In a pot over low heat, throw the meat in oil with the onion, half a spoonful of cinnamon, ginger, saffron, salt and black pepper. Add enough water (approx. 500ml)
- Cover the pot and let it cook for an hour. Add water when necessary.
Meanwhile, boil the plums in hot water, drain them and place them in a metal pot over low heat. Add two tablespoons of meat broth with sugar and the rest of the cinnamon. Let everyone cook for 15 minutes, stirring occasionally, until you get a thick sauce. We remove the plums and keep them. - In a very low frying pan, fry the almonds in the butter.
- Empty the stewed meat in a serving dish. Drain the plum kernels over it, sprinkle with roasted almonds, then water all with sauce and sprinkle with sesame.
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