Fouja Djedhad - cooking recipe

Ingredients

3 lb. lean lamb
2 1/2 oz. butter
1 large onion, finely chopped
2 Tbsp. flour
2 Tbsp. water
1/4 to 1/2 tsp. saffron
1 small stick cinnamon
1 Tbsp. salt
1/8 tsp. pepper
1 Tbsp. sugar
1 Tbsp. grated orange rind
1/2 lb. large prunes

Preparation

Brown lamb in butter; remove meat and add onion to fat.
Cook until brown.
Add flour to onion and cook until deep brown, stirring continuously.
Add onion and flour mixture to meat in 4 pint casserole.
Cover with hot water; stir in saffron, cinnamon, salt and pepper.
Bake for 2 hours until the meat is tender at 325\u00b0.
Add prunes which have been soaked in cold water for 1 to 2 hours.
Continue cooking for another hour; add orange rind and sugar.
Serves 8.