From My Carolina Kitchen
1 ¼ pounds pork tenderloin or lamb, trimmed of fat and cut in 1”cubes
3 tablespoons olive oil
½ cup chopped onion
1 teaspoon chopped fresh thyme or ¼ teaspoons dried thyme
1 teaspoon Kosher salt
1 tablespoon all purpose flour
3 cups boiling beef bouillon
A healthy splash of dry red wine
1 stick cinnamon
12 pitted dried prunes or dried plums, cut in half
1 teaspoon grated orange rind plus more for garnish
In a Dutch oven brown the meat in the hot oil. Take care not to crowd the pan. If necessary, brown the meat in batches. Add the onions and cook to soften. Remove from the heat and stir in the salt, thyme and flour. Add the boiling water and stir to mix thoroughly. Add a healthy splash or red wine and the stick of cinnamon, cover and simmer for two hours. Add prunes and grated orange rind and simmer for an additional 20 minutes. Garnish with additional grated orange and serve right away with turmeric rice.
Adapted from Jim Hoffer’s recipe files clipped from the New York Herald Tribune – serves 4. I encourage you, if you like lamb, to definitely use the lamb. If Jim were alive today, I think he would approve of my subtle changes, but I also think, no I know that he would have preferred the lamb.