Lamb in beer with spiced plums
Description
Lamb shines so beautifully in this dish that I strongly recommend not replacing it with any other meat. I think port wine can be substituted with dry wine, and celery can be omitted—I know many people don't like it.
Instructions
- 1
Step 1
1. Wash the meat, cut it into pieces.
- 2
Step 2
2. Season with salt and pepper, add chopped garlic, crumbled bay leaves, and thyme. Pour in beer and let marinate for several hours.
- 3
Step 3
3. Wash the prunes and pour the mixture of port wine and vinegar over them.
- 4
Step 4
4. Cut the bacon into strips, the onion into half-rings, and the celery into pieces.
- 5
Step 5
5. Sear the meat in a pan (reserve the marinade) with the addition of oil. Transfer the meat to a bowl.
- 6
Step 6
6. In the same skillet, sauté the bacon, celery, and onion for about 5 minutes.
- 7
Step 7
7. Add the flour and sauté.
- 8
Step 8
8. Return the meat and marinade to the skillet. Simmer for about 1.5 hours.
- 9
Step 9
9. Add the prunes with the infusion and simmer for another 30 minutes.
- 10
Step 10
10.