Ingredients
- —500 g lamb shoulder, cut into large chunks
- —1 small onion, finely chopped
- —1 clove garlic, minced
- —1 tablespoon olive oil
- —1 teaspoon cinnamon
- —1/2 teaspoon cumin
- —1/2 teaspoon turmeric
- —100 ml vegetable broth
- —6–8 dried prunes
- —1 teaspoon lemon zest
- —1 tablespoon lemon juice
- —Pepper and sea salt to taste
- —Fresh parsley or cilantro (optional)
Instructions
- Heat the oil and brown the lamb shoulder on all sides.
- Add the onion and garlic and sauté briefly.
- Stir in the cinnamon, cumin, and turmeric.
- Pour in the broth, add the prunes, lemon zest, and lemon juice.
- Simmer gently for 1.5–2 hours until the meat is melt-in-your-mouth tender.
- Season to taste and serve warm, garnished with herbs.
Serving Tip
Serve the lamb in deep bowls to showcase the rich sauce and tender prunes. Deep, soft, and aromatic — a stew that instantly warms the soul.
Storage Tip
Keeps for up to 2 days in the fridge; stews often taste even better the next day.
RECIPE_ID: 447c05e8...
LAST_UPDATE: 2/18/2026