Spicy Lamb Stew With Prunes Recipe
Ingredients
| 60 g/2 oz butter | ||
| Olive oil | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| 1.5 kg/3 lb lamb, boned and cut into 2.5 cm/1 inch cubes | ||
| 450 ml/3/4 pint water | ||
| 2 heaped tbls chopped parsley | ||
| 2 tbls chopped celery leaves | ||
| 250 g/8 oz onions, finely sliced | ||
| Celery sticks | 2 , finely chopped | |
| 250 g/8 oz no-need-to-soak stoned prunes | ||
| Sesame seeds | 2 Tablespoon, toasted | |
| 2 tbls honey salt and pepper | ||
| 2 tbls honey salt and pepper | ||
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.
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.
Chef
