- 1 kg lamb shoulder, cut into chunks
- 180 g dried pitted plums
- 170 g onion, sliced
- 4 garlic cloves, minced
- 35 ml olive oil
- 150 ml lamb stock
- 120 ml dry red wine
- 6 g smoked paprika
- 5 g dried thyme
- 1 cinnamon stick
- 5 g salt
- 2 g black pepper
Soak the dried plums in warm water for fifteen minutes, then drain and reserve them while seasoning the lamb pieces with paprika, thyme, salt, and pepper.
Brown the seasoned lamb in a heavy casserole with olive oil, turning each piece to develop flavor, then remove it before softening onions and garlic.
Pour wine into the casserole and scrape the base thoroughly, then carefully add lamb stock, cinnamon, and the browned meat before covering with a lid.
Braise gently at 165°C for ninety minutes or until the lamb is nearly tender, checking the liquid level occasionally to prevent the sauce scorching.
Fold in the softened dried plums and continue cooking uncovered for fifteen to twenty minutes, allowing the fruit to thicken and sweeten the finished sauce.
Discard the cinnamon stick, adjust seasoning to balance richness and sweetness, then immediately serve the lamb alongside couscous or potatoes with plenty of fruity sauce.
