Alluciye takes its name from the word for plum in Mardin and is made only during the few weeks when plums are green, firm, and tart. The plums are not a sweetener; their acidity cuts through the richness of the meat. Using ripe, sweet plums changes the character of the dish. Add the plums at the end and turn off the heat before they fall apart.
Melt the butter in a pot and brown the cubed lamb over high heat. The meat will first release its juices; after they evaporate, the edges will begin to brown. Adding water before browning will leave the dish bland.
Add the diced onion and cook until translucent. Stir in the tomato paste and cook for 2 minutes, then sprinkle in the black pepper.
Pour in the hot water. Once it boils, reduce the heat to low, cover, and cook for 40 minutes. Add the salt when the meat separates easily under pressure from a fork.
Arrange the pricked plums in the pot, cover, and cook for 10 more minutes. The plums should become dull in color and tender, but their skins should not split; if they begin to split, turn off the heat immediately.
Remove from the heat, sprinkle with the dried mint, cover, and let stand for 5 minutes before serving.
After washing the plums, prick each one in several places with a fork; an unpricked plum can build up steam and burst during cooking, breaking apart in the dish. Allergens: Contains milk and dairy products based on the ingredient list. Check packaged product labels for other allergens.
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