Erikli Kuzu (Lamb Stew with Prunes)

500 gr lamb cut the large pieces
130 g prunes
25 shallots
5 tablespoons extra virgin olive oil
2 tomatoes, finely diced
ground white pepper,
1 cup water
2 bay leaves
sea salt

Let the prunes stand in hot water until soft, then remove the pits. Put the olive oil in a pot and add the lamb. Cook until the juices have been absorbed. Add the shallots, prunes, tomatoes, bay leaves, salt and pepper and leave on a low fire for 20 minutes. When the meat is tender, serve. Enjoy