Ingredients
- 1kg of lamb meat
- 500g prunes
- 2 apples
- 500g cubed sugar
- 1 tablespoon of smen or salted butter
- 1 teaspoon cinnamon
- 1 small glass of orange blossom water
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Preparation
Soak the prunes in hot water an hour before to make them swell.
Cut the meat into pieces, put them in a pot, cover with water, sprinkle with cinnamon, add smen and a few pieces of sugar.
Cook gently for 30 minutes, adding sugar from time to time.
Halfway cooking the meat, add the prunes and the peeled apples, cored and cut into quarters. Cook for another 20 minutes, still on low heat, sprinkling sugar from time to time, until the sauce becomes thick.
Sprinkle with orange blossom, let simmer for 5 minutes.
Serve hot
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source: la-cuisine-marocaine.com
