This dish is a favourite of mine, but I haven’t had the chance to make it in a while. I happened to have the cherries for the jam I was planning to make, but seeing that I had the lamb as well I didn’t want to miss the opportunity of making this lovely sweet and sour stew.
This recipe is enough for 4 people.
250g diced shoulder of lamb
1 Onion (medium size)
350g sour cherry
1/3 cup white granulated sugar
1tsp ground tumeric
1/2 tsp cinnamon
1/4 tsp ground black pepper
1 tsp salt
Pinch of nutmeg
Pinch of ground saffron
1/2 cup vegetable oil
2 cups cold water
Finely chop the onion and fry in the vegtable oil until golden brown.
Add the tumeric and fry with the onion for 1 minute.
Add the diced lamb and fry with the onions. Add the ground pepper, salt, cinnamon and nutmeg and mix well.
Pour 2 cups of cold water to the fried lamb and allow to simmer over a medium heat for 30 minutes or until the lamb becomed partly cooked.
Add the cherries and 1/3 cup of sugar and stir. Finally add a generous pinch of ground saffron, stir and cover the top. Allow to simmer over a medium to low heat for another 30 minutes or until the lamb is cooked and tender.
Enjoy with either plain or saffron rice.