Mutton Stew with Prunes

For instance, the Arab mutton stew Tadjin Ahmar, with prunes, is extremely good, especially if the fat is skimmed off—which is not usually done by the Arab cook. It is made with breast and neck of mutton, cut in 2 inch lengths and browned in a little fat or butter, in an earthenware casserole. One finely chopped onion is put in and, when slightly brown, a mere sprinkling of flour is added, and