350 g lamb, cut in cubes
2 tbsp butter
12 pearl onion, peeled
1 1/2 tbsp flour, all purpose
2 cup hot water
1/2 cup fresh grape, small size, washed
1 tbsp honey
1/2 tsp salt
1 tbsp butter
1/4 cup almond, blanched, sliced
2-3 pieces Turkish dried figs, cut in julienne
Cook the lamb cubes with their own juice. Add the butter and sprinkle the flour all over the lamb, stir. Coat the lamb with flour. Add 2 cups hot water and cook on low-heat until the lamb pieces are tender. When leaves for about 1/2 cup juice in the pot, add the pearl onion, salt and pepper. Cook for about 15 minutes on medium-low heat. Now add the grapes and honey, stir. After 5 minutes, turn the heat off.
Meanwhile melt 1 tbsp butter in a small pan. Saute the fig and almonds for about 2-3 minutes. Pour all over the dish. Serve the Mutancana on Turkish Rice Pilaf .
Labels: Lamb- Beef -Veal