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Xai amb Prunes
Lamb with Prunes
A rich and flavorful Andorran dish featuring tender lamb slow-cooked with sweet prunes, aromatic spices, and a touch of honey. This recipe combines the heartiness of lamb with the sweetness of prunes, creating a comforting and deeply satisfying meal.
ð§ ææ
- 1 kg Lamb shoulder or leg(deboned and cut into 6cm chunks)
- 1 tbsp Olive oil
- 1 Onion(finely chopped)
- 2 cloves Garlic(finely chopped)
- 2 tsp Cumin seeds(dry-roasted and finely ground)
- 2 Cinnamon quills(broken in half)
- 4 Cardamom pods(bruised)
- 1 tsp Cayenne pepper
- 200 g Prunes(pitted)
- 3 tsp Honey(or to taste)
- 400 ml Chicken broth(or enough to just cover the lamb)
- Salt
- Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a casserole dish or Dutch oven over high heat. Add the lamb chunks in batches and cook, turning occasionally, until golden brown all over. Transfer the browned lamb to a plate.
- 2
Add the chopped onion to the same casserole dish and cook over medium heat, stirring occasionally, until starting to turn golden.
- 3
Add the chopped garlic, ground cumin, cinnamon quills, bruised cardamom pods, and cayenne pepper to the onions. Stir until fragrant.
- 4
Return the browned lamb to the casserole dish. Add the pitted prunes, honey, and chicken broth. Season with salt and freshly ground black pepper. Stir to combine.
- 5
Bring the mixture to a simmer over medium-low heat, then reduce the heat to low, cover the dish, and simmer gently until the lamb is tender.
- 6
Once the lamb is tender, remove the lamb and prunes from the casserole dish and set aside in a bowl. Increase the heat to medium and reduce the cooking liquid to a sauce consistency.
- 7
Return the lamb and prunes to the sauce. Stir to coat and heat through before serving.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the lamb with the spices overnight.
- âIf the sauce is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- âServe with couscous, rice, or crusty bread to soak up the delicious sauce.
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- Add a handful of toasted almonds or pine nuts for extra texture.
- A splash of red wine can be added along with the broth for a richer flavor.