Braised Lamb With Red Wine and Prunes

• 2 pounds lamb shoulder
• 1 cup pitted prunes
• 1 tablespoon minced garlic
• salt and pepper,
• 1 chopped onion
• 2 teaspoons minced ginger
• 1/4 teaspoon cinnamon
• 1 1/2 cup red wine
• 1/2 cup stock or water

1. Cut lamb into 2-inch cubes.
2. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
3. Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant.
4. Add wine, stock or water and browned lamb.
5. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.
6. Garnish: Parsley.

lamb shoulder, prunes, garlic, salt, onion, ginger, cinnamon, red wine, stock

Taken from cooking.nytimes.com/recipes/1015744 (may not work)