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1
Put the butter in a wide skillet with a lid and place over high heat.
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2
When the butter foam subsides, add the lamb, a little at a time.
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3
Let sear, undisturbed, for about 2 minutes, then turn and continue to cook until the meat is nicely browned all over, about 10 minutes; sprinkle the meat with salt and pepper as it browns.
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4
While the meat is browning, soak the prunes in the liquid.
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5
When the meat is browned, transfer it to a plate and turn the heat to medium.
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6
Add the onion, garlic, ginger, honey, allspice, cayenne, and cinnamon, along with a little more salt and pepper, and cook, stirring occasionally, until the onion softens, about 10 minutes.
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7
Return the lamb to the skillet along with half the prunes and their soaking liquid.
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8
Bring to a boil, then reduce the heat so the mixture simmers.
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9
Cover and let the mixture simmer for about 45 minutes, stirring once or twice during that period; if at any point the mixture threatens to dry out, add a little water, wine, or stock.
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10
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
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11
When the lamb is just about tender, add the remaining prunes, re-cover, and continue to cook until they and the lamb are soft, about 15 minutes more.
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12
Add the lemon juice, taste and adjust the seasoning, garnish, and serve.
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13
Best with quince, if you can get a hold of any: In place of the prunes, use 4 quinces, apples, or not-too-ripe pears, trimmed and cored.
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14
Add the fruit all at once; quinces will need up to 45 minutes of cooking time, apples and pears just 30 minutes or so.
