Prep 20 mins
Cook 1 hr
The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe
- 5 tablespoons vegetable oil
- 1 large onion, peeled and finely chopped
- 600 g leg of lamb, boned leg cut into 2 inch cubes keep the bones
- 2 tablespoons plain flour
- 200 ml lamb stock, from the bones
- 1 tablespoon sugar
- 5 tablespoons white wine vinegar
- 2 bay leaves
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 200 g prunes, stoned
- 1⁄4 teaspoon parsley, chopped
- Heat the oil in a casserole dish add onion and saute until lightly browned.
- dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
- add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
- add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
- bring to a boil and simmer for about 20 mins more until meat is very tender.
- serve hot sprinkled with parsley with either rice or boiled potatoes.