Braised Lamb With Prunes

Submitted by lindseylcw

"The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe"

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 73.94 ml vegetable oil
• 1 large onion, peeled and finely chopped
• 600 g leg of lamb, boned leg cut into 2 inch cubes keep the bones
• 29.58 ml plain flour
• 200 ml lamb stock, from the bones
• 14.79 ml sugar
• 73.94 ml white wine vinegar
• 2 bay leaves
• 2.46 ml cinnamon
• 0.61 ml ground cloves
• 200 g prunes, stoned
• 1.23 ml parsley, chopped

directions

1. Heat the oil in a casserole dish add onion and saute until lightly browned.
2. dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
3. add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
4. add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
5. bring to a boil and simmer for about 20 mins more until meat is very tender.
6. serve hot sprinkled with parsley with either rice or boiled potatoes.