Braised Lamb With Prunes

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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 wine vinegar
• 2 bay leaves
• 1/2 teaspoon cinnamon
• 1 pinch ground cloves
• 200 g prunes, stoned
• 3 sprigs parsley, finely chopped

Recipe

• 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.