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Spicy Lamb Stew With Prunes

Whats.Cooking's picture
Ingredients
  Butter 2 Ounce (60 Gram)
  Olive oil 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Turmeric 1 Teaspoon
  Lamb 3 Pound, boned and cut into 1 inch cubes (1.5 Kilogram)
  Water 3⁄4 Pint (450 Milliliter)
  Chopped parsley 2 Tablespoon
  Chopped celery leaves 2 Tablespoon
  Onions 8 Ounce, finely sliced (250 Gram)
  Celery sticks 2 , finely chopped
  Pitted prunes 8 Ounce (250 Gram Of No-Need-To-Soak Stoned Variety)
  Sesame seeds 2 Tablespoon, toasted
  Honey 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan or flameproof casserole heat the butter and oil, add the cinnamon, ginger and turmeric and stir well over a low heat.
Add the lamb, stir to coat thoroughly, and cook for 10-15 minutes until the meat is lightly browned.
Stir in the water, parsley and celery leaves, cover and simmer for 1 hour.
Add the onions, celery, prunes and honey, season and continue simmering for a further hour.
Stir occasionally and remove the lid for the last 20 minutes to allow the liquid to reduce.
Serve with pasta or rice and sprinkle each serving with toasted sesame seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
2

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