Title: Agneauaux Pruneaux (Lamb with Prunes)
Categories: Meat Fruit Ethnic
Yield: 6 Servings

1	lg	Onion, finely chopped
2	cl	Garlic, finely chopped
1/4	c	Peanut or light vegetable
		Oil
2	lb	Boned lamb shoulder,
		Trimmed of excess fat
		Salt, pepper
1/2	ts	Saffron powder or threads
1/2	ts	(to 1 tsp.) powdered ginger
1/4	ts	Ground nutmeg
		Water
1	lb	Pitted prunes
2	ts	Ground cinnamon
1	tb	(to 3 tablespoons) honey or
		Sugar (optional)
1	tb	Sesame seeds
1/2	c	Blanched almonds or
		Coarsely chopped walnuts

Saute onion and garlic in heated oil until soft. Add meat and cook, turning pieces, until browned lightly on all sides. Season to taste with salt and pepper. Stir in saffron, ginger and nutmeg. Add water to cover and simmer 1 1/2 hours or until meat is very tender, adding a little water if mixture becomes too dry.

Stir in prunes, cinnamon, honey and plenty of black pepper and simmer 15 to 20 minutes longer or until sauce is reduced.

Toast sesame seeds and almonds in small skillet over medium heat, about 1 minutes, and sprinkle over lamb before serving.

Makes 6 servings.

NOTE: Roden is not fond of honey in this dish and feels the prunes add enough sweetness. She calls for plenty of pepper to balance the sweetness. If you do not use honey, taste before adding pepper.

(From the "Book of Jewish Food", by Claudia Roden, HarperCollins)

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