Braised Mustard Lamb With Celeriac And Braised Onions Recipes

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BRAISED LAMB WITH PRUNES



Braised Lamb With Prunes image

The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe

Provided by lindseylcw

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

5 tablespoons vegetable oil
1 large onion, peeled and finely chopped
600 g leg of lamb, boned leg cut into 2 inch cubes keep the bones
2 tablespoons plain flour
200 ml lamb stock, from the bones
1 tablespoon sugar
5 tablespoons white wine vinegar
2 bay leaves
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
200 g prunes, stoned
1/4 teaspoon parsley, chopped

Steps:

  • Heat the oil in a casserole dish add onion and saute until lightly browned.
  • dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
  • add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
  • add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
  • bring to a boil and simmer for about 20 mins more until meat is very tender.
  • serve hot sprinkled with parsley with either rice or boiled potatoes.

Nutrition Facts : Calories 409.2, Fat 25, SaturatedFat 7.3, Cholesterol 67, Sodium 58.9, Carbohydrate 27.9, Fiber 3, Sugar 15.9, Protein 19.9

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