Braised Lamb With Prunes
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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