This is wonderful cold night comfort food. It might sound like a strange combination with the addition of the dried plums (prunes) but they add a subtle sweetness and this is really one of the best lamb stews I have ever had. This came from a New York Times recipe and and I tweaked to my own tastes.

INGREDIENTS

• 2 pounds lamb shoulder or stew meat
• 3 Tablespoons olive oil
• flour for dusting meat
• 1 cup pitted prunes
•  salt and pepper
• 1 chopped onion
• 2 teaspoons minced ginger
• ¼ teaspoon cinnamon
• 1 ½ cup red wine
• ½ cup beef stock
• Polenta cooked according to directions

DIRECTIONS

1. Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, dust with flour. Heat 2 tablespoons of olive oil in a large skillet and brown; remove.
2. In the same frying pan add 1 tablespoon of olive oil and deglaze pan. Add onion and cook until golden.
3. Add prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.
4. Serve over polenta.