Lamb with prunes, cinnamon and onions

The world divides into two kinds of people: people who love lamb and people who can’t stand the strong, distinct flavor. Thank God I belong to the second type as I grew up eating a lot of lamb dishes on weekends and holidays.

This recipe pairs lamb with the best spice to go with it.

• 2 lb. lamb shank, with bone 

• 20 pitted prunes 

• 2 onions, sliced 

• 1.5 tsp. cinnamon 

• ½ tsp paprika 

• A dash of ground ginger 

• 1 tsp. dry thyme 

• 1 tsp. White pepper 

• ½ tsp. turmeric

• 1 tsp. black pepper 

• Some salt (be careful. Just a bit)

• ½ cup chicken stalk. 

• 2 tbsp. raisins

1. Preheat the oven, 400°

2. Heat a wide, deep skillet and fry the lamb, a minute on each side, just to “seal” the juice inside.  NO OIL IS NEEDED. Transfer to a baking dish. 

3. In the same skillet fry the onions without any oil 

4.  (don’t wash it so the flavor of the lamb will spice up the onions) for 5 minutes. Spread over the lamb

5. Mix the spices with ½ cup chicken stalk. Pour over the lamb. Add the raisins and  half of the prunes. Cover with foil 

6. Cook for 75 minutes. Uncover and check if it’s cooked. If not, add 15 more minutes. 

7. Take out of the oven, add the rest of the prunes and cook for 30 minutes, till it’s caramelized and brown. 

8. Take out and serve with white couscous.