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1
In a plastic or paper bag, combine the flour, salt, black pepper and cayenne and shake to mix.
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2
Add a few pieces of lamb at a time and toss to coat with the flour mixture until all the lamb is coated.
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3
If any of the flour mixture remains, set aside.
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4
Place a large heavy casserole, preferably cast-iron, over medium heat.
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5
Let it remain until hot.
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6
Warm 2 tablespoons of the oil and add only as much lamb as will fit without crowding.
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7
Brown the lamb on all sides, in batches, over medium heat, adding more oil as necessary.
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8
Remove the lamb to a bowl and set aside.
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9
In the same pan, saute the onions and celery until the onions are golden brown.
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10
Add any remaining flour mixture, and the garlic and cook, stirring, for about 30 seconds.
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11
Return the lamb to the casserole.
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12
Add thyme, bay leaf and water.
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13
Bring to a boil, reduce heat and simmer, partly covered, for one hour or until the meat is tender.
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14
Add the potatoes and prunes and cook 30 minutes longer, until the potatoes are tender.
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15
Using a slotted spoon, remove lamb and vegetables to a serving platter.
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16
Increase the heat to high and cook the remaining liquid until it reduces to a thick gravy, about 15 minutes.
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17
Remove the bay leaf.
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18
Drizzle the gravy over the lamb and prunes, then serve.
