Fouja Djedhad

• 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

1. Brown lamb in butter; remove meat and add onion to fat.
2. Cook until brown.
3. Add flour to onion and cook until deep brown, stirring continuously.
4. Add onion and flour mixture to meat in 4 pint casserole.
5. Cover with hot water; stir in saffron, cinnamon, salt and pepper.
6. Bake for 2 hours until the meat is tender at 325u0b0.
7. Add prunes which have been soaked in cold water for 1 to 2 hours.
8. Continue cooking for another hour; add orange rind and sugar.
9. Serves 8.

lean lamb, butter, onion, flour, water, saffron, cinnamon, salt, pepper, sugar, orange rind, prunes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774279 (may not work)