Ingredients:
800 g lamb,
2 cups of prunes,
4 tomatoes,
2 tablespoons of pork fat,
1 glass of meat broth,
3 tablespoons sour cream,
salt,
green salad leaves,
2 tablespoons chopped herbs.
Preparation:
Cut the lamb into small pieces, fry, and place in a saucepan.
Add a little meat broth and simmer until half-cooked, adding more liquid little by little. Rinse the prunes, scald them, and drain them in a colander, removing the pits.
Place plums, peeled and diced tomatoes on top of the meat, add salt, chopped herbs, pour sour cream over everything and place in the oven for 25-30 minutes.
Shake the contents of the pan periodically to prevent the meat from burning.
Before serving, place the lamb with prunes on plates and garnish with lettuce leaves.
