Lamb Massel

Trim fat from lamb. Cut lamb or chicken into 3/4-inch cubes.

In a large saucepan or Dutch oven, brown meat or chicken, half at a time, with onion and garlic in hot oil over medium heat until onion is tender but not brown. Stir in ginger, black pepper, salt, paprika and saffron. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes for lamb or 15 minutes for chicken. Stir in 1/2 cup parsley. Cover; cook for 5 minutes more or until meat is tender.

Remove 1-1/2 cups of the cooking liquid from lamb mixture. In a small saucepan, stir together the cooking liquid, sugar and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Stir in the plums (prunes). Simmer, uncovered, for 15 minutes more.

Using a slotted spoon, remove lamb to a serving platter, reserving liquid. Spoon some of the cooking liquid over the lamb. Top with plum sauce. Garnish with parsley sprigs. If you like, serve with hot cooked rice or warm crusty bread. Makes 8 servings.