Lamb and Prune Casserole

With its slight nod towards the Middle East, this rich and warming stew is best served with couscous. Or try rice or mashed potatoes

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  • Serves 6

  • Prep time 15 mins

  • Cooking time 2 hrs 30 mins

  • Total time 2 hrs 45 mins

  • Calories 380 per serving

  • Freeze yes
  • Prepare ahead yes


  • oil, for frying
  • 750g (1lb 10oz) boned leg of lamb, cubed
  • 4tbsp seasoned flour
  • 3 onions, chopped
  • 2 leeks and 4 carrots, sliced
  • 1tbsp each ground coriander and ground cumin
  • 1tsp paprika
  • 1 cinnamon stick
  • 200g (7oz) Pruneaux d'Agen prunes, pitted
  • 450ml (15fl oz) full-bodied red wine, eg Shiraz
  • 1tbsp tomato purée
  • 5tbsp chopped fresh coriander, to serve


  1. Heat oil. Toss lamb in flour and brown, in batches, in a large pan. Set aside. Cook veg in the same pan over a low heat until softened.

  2. Add spices and cook for 1 to 2 minutes, stirring. Add the lamb, prunes, wine and purée. Season. Bring to boil, cover and simmer for 2 hours. Add cold water if sauce reduces too quickly. Garnish with coriander.