With its slight nod towards the Middle East, serve this rich, warming stew with couscous. Otherwise, go for rice or mashed potatoes
Ingredients
- 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
Preparation
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.
couscous Recipes
More Couscous Recipes
prune Recipes
More Prune Recipes
Middle Eastern Recipes
casserole Recipes
More Casserole Recipes
lamb Recipes
More Lamb Recipes

































































































