Cooking Instructions

• Heat up ghee or oil in a Dutch Oven or other heavy pot.
• Season the meat with salt and pepper.
• Put the meat in a pot and brown on each side.
• Once browned, remove meat from the pot.
• Add spices to the pot: cumin, paprika, cinnamon, ginger and cook for a minute.
• Add tomato paste and garlic and cook for another minute.
• Add mushrooms and pearl onions and cook for 5 minutes.
• Add wine and cook for a couple of minutes.
• Add meat back to the pot.
• Add carrots and prunes.
• Pour the stock, cover and cook for about 50 minutes until the meat is tender.
• If the sauce is not thick enough, mix flour with ⅓ cup of water, mix it well and add it to the pot.
• Let it cook for a few minutes more.
• Sprinkle some parsley and serve the stew with mashed potatoes.