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
1 t each: ground ginger and turmeric
pinch of saffron
2 cups of water or broth
2 cups dried plums
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.