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Spicy Lamb Stew With Prunes

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  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

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: 
Main Dish
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2166 Calories from Fat 1286

% Daily Value*

Total Fat 144 g221.6%

Saturated Fat 64.8 g324.2%

Trans Fat 0 g

Cholesterol 510 mg170%

Sodium 674.2 mg28.1%

Total Carbohydrates 85 g28.2%

Dietary Fiber 13.3 g53.1%

Sugars 42.6 g

Protein 132 g264.5%

Vitamin A 64.7% Vitamin C 55.7%

Calcium 37% Iron 98.5%

*Based on a 2000 Calorie diet

Spicy Lamb Stew With Prunes Recipe