Lamb with potatoes and prunes, stewed in a pot

I really like food cooked in pots. It turns out incredibly tasty

Ingredients

• lamb shoulder (with bone) 800-900 g
• potatoes 5-6 pcs
• prunes 12 pcs
• 2 large onions
• garlic 4 cloves
• vegetable oil for frying
• cilantro or parsley
• salt
• freshly ground pepper

Directions

1. Wash and dry the lamb.
2. Separate the pulp from the bone.
3. Put the bone in a saucepan, cover with cold water, bring the water to a boil.
4. When the water boils, remove the foam, put a few peas of allspice, cover and cook at low boil for 40 minutes. At the end of cooking, add salt to the broth.
5. Advice
6. Instead of lamb broth, you can use vegetable broth or water.
7. Cut the meat into cubes.
8. Peel the onion and cut into quarters.
9. Peel and chop the garlic.
10. Wash the potatoes, peel and cut into medium cubes.
11. Wash the prunes and cut them in half.
12. Put the meat in a well-heated frying pan with a little oil.
13. And fry until golden brown
14. Advice
15. It is better to fry over high heat, in small batches, so that the meat does not let the juice flow.
16. Put the fried meat out of the pan.
17. Add a little oil to the pan, put onions, salt a little and fry until soft.
18. Arrange the prepared ingredients in ceramic pots.
19. Put the meat on the bottom of the pots, add a little salt and pepper.
20. Put potatoes on the meat, sprinkle with garlic, salt and pepper a little.
21. Then add prunes and onions. Pepper a little, and salt if necessary.
22. Pour the lamb broth into the pots (pour over the hangers).
23. Close the pots with lids, put in a cold oven.
24. Cook for 2 hours at 180 ° C (the longer the lamb stew, the softer it will be).
25. Carefully remove the pots from the oven and let stand for 10-15 minutes.
26. When serving, sprinkle with cilantro or parsley (optional, sprinkle with fresh chopped garlic).