Instructions

Make a hole in the meat with a sharp knife, fill with dried plums, press well, as much as it fits. Brush with sauce, seasonings and fry in oil from all sides. Remove to a plate.

Add chopped shallots to the pan, briefly sauté. Return the meat, add pitted and chopped plums, pour in about 3 dl of wine and simmer covered for about 50 minutes until the meat is tender. Add wine as needed. Then remove the meat again, wrap it in aluminum foil and keep warm.

Blend the sauce until smooth, add plum jam to thicken the sauce. Add chilli to the sauce after blending, chopped, without seeds. Season with sugar, a pinch of cinnamon, and lemon juice.

Serve with mashed potatoes, or with mushroom risotto and of course with the wine that you enjoyed while cooking :)