Lamb sweet and sour sauce

500 g lamb

200 g prunes

200 g apple

100 g dill

8-10 cloves of garlic

? glass sugar

2 Art. l. 9% vinegar

black pepper

salt

Rinse the prunes, cover with water, leave when he swells, drain the water, remove seeds from the fruit.

Finely chop the lamb, garlic, apple, prune and add sugar, pepper and salt, add the vinegar and mix.

Arrange all on a pot, baked lamb sweet and sour sauce for an hour in the oven at moderate temperatures.