Sweet Meat Curry *

This 'curry' is not hot, but sweet and can be enjoyed summer or winter.

Assemble all ingredients before starting the preparation. Measurements are in old imperial.

Ingredients:

• 16 prunes, stoned and soaked in water for 2 hours
  
• 2 tablespoons cooking oil
  
• 1 lb. lam leg or shoulder or beef boned and cut into 1 1/2 inch cubes
  
• 1 large onion, sliced
  
• 1 or more cloves of garlic, crushed
  
• 1 teaspoon powdered turmeric
  
• 2-inch cinnamon stick
  
• 1 teaspoon salt
  
• 7 grindings of fresh black pepper
  
• 1 tablespoon flour
  
• 12 fl. oz. (1 1/2 cups] beef stock
  
• 1 tablespoon brown sugar
  

The prunes should be soaking long before you commence with the following.

• Heat oil in large saucepan over moderate heat.
  
• Add the meat cubes and saute, stirring occasionally, until the cubes are brown on all sides. Using a slotted spoon remove the meat and set aside.
  
• Add onions to pan and saute until golden brown.
  

Add the following in the exact order given.

• garlic, turmeric, cinnamon, salt, pepper.
  
• Stir and saute for 5 minutes
  

Add flour, stir and cook for a few seconds before gradually add the beef stock.

Raise the heat and continue stirring until the mixture comes to a boil.

Return the meat to the pan, lower the heat and simmer for 40 minutes or until the meat is gender.

Ten minutes before the meat is cooked, add the sugar and the prunes.

You can serve it the same day, but it is better the next day after sitting in the fridge overnight. That way you can skim any fat off the top.

This dish is delicious with rice cooked with a bay leaf, plain yogurt and flat breads.

Foozlebootz/Annie