Ingredients (for 4 people)

1.2 kg lamb (leg or shoulder)
200 g of tomato sauce
200 g of onion
100 g of Andalusian sugar cane molasses
100 g of prunes
Extra virgin olive oil to suit your taste
1 teaspoon thyme
A pinch of fennel seeds
Salt and pepper to suit your taste


Chop the boneless lamb and put into a saucepan with a splash of extra virgin olive oil, brown the meat. When it is almost golden, add the chopped onion and let it caramelize, and cover with water, tomato sauce and season with salt and thyme. Bring to the boil and leave to slowly simmer for an hour.
After an hour, add the Andalusian sugar cane molasses and prunes. After 20 more minutes the dish will be ready.

Finally and at the time of serving sprinkle with fennel seed. Ideal accompanied with couscous and chopped coriander to taste.