Summary

Ingredients

• 1 kg shoulder lamb, boneless
• 800 ml lamb stock
• 400 g mirabelle plums
• 4 cardamom capsules
• 4 allspice grains
• 1 nutmeg blossom
• 2 sticks cinnamon
• 3 bay leaves
• 0.5 teaspoon ½ cumin
• 100 g almond (s), diced
• 3 tablespoon oil
• 0.5 teaspoon ½ cornstarch
• 0.5 ½ lemon (s), untreated

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Instructions

1. Finely grind the cardamom seeds, allspice and mace (mace) in a mortar, mix with the cumin. Rub the lemon peel, squeeze out the juice. Roast the almonds without fat. Halve and stone the mirabelle plums.
2. Degrease the lamb and cut into 2 cm cubes. Stir in the salt, pepper and spice mixture.
3. Fry the almonds, cinnamon sticks, bay leaves slightly torn at the edges and half of the mirabelle plums in the oil for a short time (approx. 1 minute). Deglaze with the lamb stock and stir in the lemon zest. Stew with the lid slightly open for about 90 minutes, after 80 minutes add the remaining mirabelle plums. Mix the starch with 2 tablespoons of lemon juice until smooth, add to the saucepan and bring to the boil again.
4. This goes well with couscous or basmati rice.