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!