Lamb with herbs and plums

1. Stage

You don't need much to make this meal. Lamb, tarragon, green onions, cilantro, plums (as a substitute for alycha), white dry wine and some garlic. And there's something else you'll need, but we'll talk about that as we go along.

2. Stage

Lamb (about one kilogram) shall be chopped small. It is not necessary to be particularly shallow, so - half a matchbox.

3. Stage

There is nothing special to say about the greens, chop them as for a salad, but a couple of words about the tarragon. Its stems have become tough, so it is better to cut off the leaves. They will go into the cauldron.

4. Stage

Add finely chopped garlic (I took three large cloves) and salt to the greens. One and a half teaspoons. And mix well.

5. Stage

I splashed a spoonful of grape seed oil in the bottom of the pot, which may be unnecessary, but is good for flavor.

6. Stage

Then we put some of the meat into the pot.

7. Stage

On top of the greens and here I added a little zira and barberry. To the lamb, I thought, would not be superfluous.

8. Stage

Then a layer of plums.

9. Stage

And again - meat, greens, plum and on top of the greens.

10. Stage

Eight hundred grams of water. Add to the water two hundred and fifty grams of dry white wine. I had some homemade wine. It was a little sweet, but it didn't affect the result. In the sense of making it worse.

11. Stage

And then we put the pot on the stove, turn on high heat and cover it with a lid. As soon as it boils, reduce the heat to a minimum, so that it gently bubbles. Cook under the lid for an hour. Without stirring. Stir after an hour.

12. Stage

This is where I added a teaspoon of paprika. Not hot pepper, but sweet and aromatic paprika.

13. Stage

Here we go. Let it simmer for half an hour more on low heat and...

14. Stage

I got a lot of sauce, or broth - what's the right word? Fragrant, full of herbs, sourly sweet in taste, and melt-in-your-mouth meat soaked in the flavor of those very herbs. Angela to you at your meal!