In a small Dutch oven over medium high heat, heat the olive oil and saute the turmeric, ginger and lamb until the meat is well coated and lightly browned, 2-3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce heat to medium low. Cook until the meat is fork-tender, 1 to 1.5 hours. Discard the cilantro.
Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an oven proof dish and keep warm until read to serve. Bring the sauce in the casserole back to a simmer.
Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. cook until the mixture thickens somewhat, about 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle with sesame seeds. Serve with warm bread.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 1|
|Calories from Fat: 473 (61%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 156.5mg||48 %|
|Sodium 361.7mg||12 %|
|Potassium 950.3mg||25 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 35.7g|
|Protein 42.3g||60 %|
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Calories per serving: 780
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