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 stirred with the onion and fat till quite brown. Now add sufficient hot water to cover the meat, bring to the boil, season with salt, cover the casserole, and simmer. After a few minutes, add a good pinch of saffron, cither pounded in a mortar or moistened with a little boiling water, and a small stick of cinnamon. Simmer for 2 hours. A good handful of prunes, previously soaked in cold water for about 12 hours, is then added, and the stew is simmered for an hour longer. The Arabs usually flavour it with a little orange flower water and add sugar, to make it distinctly sweet. This dish is always served in the casserole in which it was cooked.