Carrot and prunes stew

Wash carrots before peeling. Then spiralize them. Heat the oil in a saucepan and fry carrots until golden.

Transfer carrots to a plate and add one of chopped onion to the same pan. Fry until golden brown.

In a pot with water, add lamb meat, and one of chopped onion. Leave to cook until tender.

Once meat is cooked, add fried onion, carrots, prunes, turmeric, saffron water, season with salt and pepper, squeeze over the lime juice and add 1 cup boiling water. Gently stir all ingredients.

Cover the pot with a lid and simmer for 20 minutes.

Serve with steamed rice.