Ingredients
- 800 g of stewing lamb in cubes
- 2 onions
- 3 garlic cloves
- 150 g of pitted prunes
- 50 g of toasted almonds
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of cumin
- 1 pinch of saffron
- 400 g of meat stock
- 40 g of olive oil
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Put the onions and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Add the cinnamon, the ginger, the cumin and the saffron and saute 1 min/100°C/spoon speed.
- Fit the butterfly, add the lamb, the stock and the salt.
- Set 55 min/100°C/reverse/spoon speed.
- Add the prunes and set 20 min/100°C/reverse/spoon speed.
- Check that the lamb is very tender and the sauce syrupy.
- Adjust the salt and let it rest a few minutes.
- Serve sprinkled with the toasted almonds and accompany with couscous.
Tips
- A touch of honey enhances the sweet contrast of the prunes.
- Fresh spices make all the difference in this dish.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
