Arabian cooking

BARKUK (Lambs with prunes sauce)

1kg Lamb leg or lamb shoulder
300g Prunes
100g Shelled almonds
1 Onion (sliced)
80g Butter
Cinnamon sticks
Sesame seeds
Honey
Olive oil

Soak the prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with 2 - 3 sticks of cinnamon, the sliced onion, butter, a pinch of salt and 2 glasses of water. Cook slowly for 1 1/2 hours. Remove the lamb, set it aside and keep it warm.

Squeeze out the prunes, and put them in the pan along with 5 tablespoon honey, 1 teaspoon ground cinnamon, caramelize over a moderate flame.

Toast the almonds in a skillet with 3 tablespoon olive oil, and toast the sesame seeds in the oven. Serve the meat with the prune sauce, garnish with the almonds and sesame seeds.

Bon appetit.
Laurent et Meenz