Lamb and Dried Plum Stew

This would be an everyday dish for Catherine in The Altarpiece if she ever had time to cook!

2 lb. boneless lamb, cut into 1 1/2 ” pieces

1 medium onion, halved and sliced

3T oil

2t cinnamon

1 t each:  ground ginger and turmeric

pinch of saffron

2 cups of water or broth

2T honey

2 cups dried plums

blanched almonds

Brown the lamb in oil, and remove to a plate.  Caramelize the onions over low heat, and when they are nicely browned, add the spices.  When the mixture becomes fragrant, add the broth, deglaze the pot, and braise until tender.

Add honey and dried plums.  Cook until the plums are tender and moist.

Fry the almonds, drain them on a cloth, and sprinkle over the stew.