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: 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 white wine vinegar; 2 bay leaves; ½ teaspoon cinnamon; 1 pinch ground cloves; 200 g prunes, stoned; 3 sprigs parsley, finely chopped

Servings: persons

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 white wine vinegar
2 bay leaves
½ teaspoon cinnamon
1 pinch ground cloves
200 g prunes, stoned
3 sprigs parsley, finely chopped

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.

635

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 13 ingredients. The key ingredients include: 4 tablespoons oil, 1 onion, peeled and chopped, 600 g boneless lamb, diced, 2 tablespoons 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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