Lamb Chops With Prune & Raisins

Lamb Chops With Prune & Raisins

serve : 4-5

Ingredients:

= 750 gr lamb or mutton shoulder chops
= 50 gr butter
= 20 oil
= ½ teaspoon saffron
= 2 teaspoon cinnamon
= ½ teaspoon salt
= 5 gloves garlic, crushed
= 1 tablespoon brown sugar
= 500 ml water
= 250 ml orange juice
= Small pinch of black pepper
= 2 cups pitted prunes
= 2 cups pitted raisins
= Water

1. Soak prunes and raisins in a bowl of water for 2 hours to plump, then drain.

2. Heat butter and oil in a flameproof casserole, add chops and cook until brown on each side. Add saffron, cinnamon, salt, black pepper and garlic and stir, cover and cook over moderately low heat for 20 minutes.

3. Mix brown sugar in a bowl with water and orange juice and stir to dissolve sugar, add to the meat, stir and bring to simmering point, cover and simmer for 20 minutes.

4. Add prunes and raisins, half cover, cook a further 40 minutes and serve.