Braised lamb with prunes

Description

The recipe won't take much time. Cut lamb into small pieces, about 40-50 g each, fry in margarine, then transfer to a special pot for simmering. Finely chop onion and sauté in oil together with tomato purée. Then add this mixture to the meat, pour in broth, and simmer over low heat for about half an hour. Thoroughly wash prunes and add them to the meat, continuing to simmer until everything is cooked. About 10-15 minutes before the dish is ready, add sugar, cloves, cinnamon, and vinegar to the ingredients. Serve hot with a vegetable side dish, garnished with fresh herbs and marinated onions.

Instructions