• Ingredients:
  • generous 1/2 cup pitted prunes
  • 1 1/2 cups hot tea
  • 2 1/4 lbs stewing or braising lamb (ie: shoulder), cut into chunks
  • 1 onion, chopped
  • 5 to 6 tbsp chopped fresh parsley
  • 1/2 tsp ground ginger
  • 1/2 tsp curry powder
  • pinch of freshly ground nutmeg
  • 2 tsp ground cinnamon
  • 1/4 tsp saffron threads
  • 2 tbsp hot water
  • 5 to 9 tbsp honey, to taste
  • 1 cup lamb stock (if necessary, use beef stock)
  • 1 cup blanched almonds, toasted
  • 2 tbsp fresh coriander (cilantro) leaves
  • 3 hard-boiled eggs, halved
  • salt and pepper
• Directions
  • Preheat oven to 350 degrees F.
  • Put prunes into a bowl, cover with tea and let sit.
  • Put lamb, onion, parsley, ginger, curry powder, nutmeg, cinnamon, salt and large pinch of ground black pepper into a roasting pan.
  • Cover pan and cook for about 2 hours, or until meat is tender.
  • Drain the prunes; add the liquid to the lamb.
  • Combine saffron and hot water; add to pan.
  • Add the honey and stock to the pan.
  • Bake, uncovered, for 30 minutes, turning the lamb occasionally.
  • Add the prunes and stir gently to mix.
  • Sprinkle almonds and chopped coriander on top.
  • Add eggs and serve.

(adapted from Jewish Cooking by Marlena Spieler)