Braised Lamb With Prunes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 wine vinegar
• 2 bay leaves
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 200 g prunes, stoned
• 1/4 teaspoon parsley, chopped

Recipe

• 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.