today

I have added three new words to my Dutch vocabulary:
foelie (mace), kruidnagels (cloves) and laurier blaadjes (bay leaves)

Rotterdam lamb with prunes (lamen met gedroogde pruimen van Rotterdam)
Place about 200g (about 15 prunes) in a bowl and cover with beer (we used Leffer Blonde).
Fry one onion, chopped small, and three bay leaves in oil until the onion is soft and slightly browned.
Sprinkle with pepper as they are frying.
Add about 500g cubed lamb, cut from the leg. Brown the lamb.
Add 3 cloves of garlic (knoflook) chopped finely and fry until the aroma rises.
Add the prunes and the beer that they were soaking in, and top up with more beer ( you could also use stock).
Add about 3 blades of mace, 4 cloves, more pepper and salt to taste.
Stir in a teaspoon of appelstroop (apple concentrate).
Bring to the boil, reduce the heat and simmer for about 50 minutes. Check for seasoning. You may need to add more pepper to counteract the sweetness.

Serve with mashed potatoes, and lightly stewed apple.
For 3 to 4 people