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