Braised Lamb With Prunes Recipe

Name: Braised Lamb With Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Braised Lamb With Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb With Prunes

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