Braised Lamb With Prunes

Name: Braised Lamb With Prunes
Ingredients: 4 tablespoons oil; 1 onion, peeled and chopped; 600 g boneless lamb, diced; 2 tablespoons flour; salt and pepper; 200 ml lamb stock, made from lamb bones (I make my own and freeze to use when required); 1 tablespoon sugar; 5 tablespoons white wine vinegar; 2 bay leaves; 12 teaspoon cinnamon; 1 pinch ground cloves; 200 g prunes, stoned; 3 sprigs parsley, finely chopped

13 ingredients

8 steps

Ingredients

4 tablespoons oil
1 onion, peeled and chopped
600 g boneless lamb, diced
2 tablespoons flour
salt and pepper
200 ml lamb stock, made from lamb bones (I make my own and freeze to use when required)
1 tablespoon sugar
5 tablespoons white wine vinegar
2 bay leaves
12 teaspoon cinnamon
1 pinch ground cloves
200 g prunes, stoned
3 sprigs parsley, finely chopped

Directions

1

Dust the lamb pieces in the flour and add salt and pepper to taste, set aside.
2

Heat the oil in a large skillet, add onion and saute until lightly coloured.
3

Add meat to skillet and cook until browned.
4

Add stock and simmer until the sauce has slightly thickened, about 20-30 minutes.
5

Add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
6

Bring to boil and then simmer again for about 20 more minutes or until meat is tender.
7

Serve hot sprinkled with the parsley.
8

Great on mashed potatoes or steamed rice.