Recipes

Method:

Heat up olive oil in a large pot and sauté the meat until brown on all sides. Transfer it to a plate, lower the heat and sauté the sliced onion in the pot. Then pour in the pomegranate juice, half the wine, and stir. Add the meat again, season with the salt, pepper, and spices. Cover the pot and let the food cook on a low heat for about 1.5 hours. In the meanwhile, heat up some butter in a non-stick pan and sauté the plums, add the rest of the wine, the sugar, the rest of the cinnamon, and the lemon juice, and allow to cook for 5-10 minutes, until most of the liquids evaporate. Add it to the pot with the meat, cover and continue cooking until the meat is completely soft. Shake the pot often to mix the sauce. Serve the food hot, slicing up the meat, with a side of mashed potatoes.