800 g mutton flesh
300 ml water
200 g pitted prunes
3 bags of black tea
3 Art. l. vegetable oil
2 Art. l. sugar
ground black pepper
Bring water to a boil, add the tea bags and soak them for 10 minutes, add the prunes.
Cut the meat into small cubes and fry over high heat for 5 minutes, stirring constantly, pepper and salt, remove from heat and put in a warm place.
In a frying pan, in which roasted lamb, pour almost all the tea, leaving him so much that he covered prunes.
Season with salt and add to the sauce sugar, cook for 10 minutes over low heat, add the mutton stew for 45 minutes under the lid, then add the remaining tea with prunes and simmer for another 15 minutes.
Before serving, put the lamb with sauce on a plate garnished with canned or cooked beans.
This first meal decorate the Christmas table and enjoy all the home and guests. If you want to surprise everyone, take this recipe on a note.