2 lbs. boned lamb shoulder, cubed and trimmed of excess but not all fat
1 large onion, finely chopped
2 garlic cloves, finely chopped
4 tablespoons peanut or light vegetable oil
salt and pepper to taste
1/2 teaspoon saffron powder
1/2 – 1 teaspoon ginger
1/4 teaspoon nutmeg
1 lb. pitted prunes or 1/2 lb. pitted dates
2 teaspoons cinnamon
1-3 tablespoon sugar to taste or not at all
1 tablespoon sesame seeds
1/2 cup blanched almonds or 1/2 cup chopped walnuts
Saute the onion and garlic in the oil until soft. Add the meat and brown slightly on all sides. Add the salt, pepper, saffron, ginger, and nutmeg.
Cover with water, stir well, and simmer for 1-1/2 hours until meat is very tender. Add a little water as necessary. Add the fruit, cinnamon, and sugar (optional), and plenty of black pepper to offset the sweetness. Simmer another 15-20 minutes to reduce the sauce. Toast the sesame seeds and nuts slightly in a dry pan, then sprinkle over the hot lamb.