Dried fruit stew

Components

• Lizard weighing 1.5 kg
• 3 tablespoons of oil
• 1 1/2 chopped onions
• 1 teaspoon of ground cinnamon
• Half a teaspoon of chili powder
• A small dash of nutmeg
• One kilogram of potatoes
• Half a kilogram of carrots
• 500 g of black plum without seeds
• 2 tablespoons of granulated sugar
• 500 ml of red wine
• 380 ml of water (equivalent to 2 US cups)
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Place the meat on a board and season it with salt and ground pepper.

1. In a large skillet, heat the oil over medium heat. Once hot, add the meat and cook for 2 minutes on each side until browned. Remove the meat from the skillet and place it in a bowl, then set aside.
2. Use the same pan without washing it and sauté the chopped onion until it softens. Add the meat to the pan, pour in the wine, and cook on high heat for 15 minutes with the lid on.
3. Reduce the heat, then add the water, cinnamon, chili pepper, nutmeg, sugar, salt, and peppermint. Allow it to cook for an additional hour and a half. If it begins to dry out, pour in a bit more water.
4. As the meat is cooking, thoroughly clean the carrots and potatoes under running water using a clean brush.
5. Using a sharp knife, peel the potatoes. On a cutting board, chop the potatoes into cubes and set aside. Peel the carrots and slice them into 3 cm pieces. Set aside.
6. Once the meat is cooked, incorporate the carrots and cook for 5 minutes. Next, add the potatoes and continue cooking for an additional 5 minutes. Lastly, include the plums and let it cook for 20 minutes. Turn off the heat and serve right away.