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Irish Lamb and Prune Stew
A hearty and flavorful stew featuring tender lamb, sweet prunes, and aromatic spices, simmered to perfection. This dish offers a delightful balance of savory and sweet, making it a comforting meal.
ð§ ææ
- 1.2 kg Lamb shoulder(cubed)
- 3 tbsp Olive oil
- 2 Large onions(roughly chopped)
- 4 Carrots(chopped)
- 2 Garlic cloves(finely chopped)
- 2 tbsp Ras el hanout
- 2 tsp Ground ginger
- 1 pinch Saffron threads
- 800 ml Lamb stock
- 400 g Chopped tomatoes(tin)
- 2 Cinnamon sticks
- 4 strips Lemon zest(pared)
- 250 g Soft dried prunes
- 400 g Chickpeas(tin, drained and rinsed)
- 1 tsp Salt
- 1 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Heat half the olive oil in a large heavy-based casserole or pan over a high heat. Season the lamb and fry in batches until golden brown.
- 2
Add the remaining olive oil to the pan. Add the onions and carrots, cover with a lid and cook over a medium heat for 3-4 minutes, shaking the pan occasionally.
- 3
Return the lamb to the pan with the saffron, lamb stock, chopped tomatoes, cinnamon sticks, and lemon zest. Bring to a simmer.
- 4
Add the prunes and chickpeas. Season with salt and pepper. Simmer, covered, for 30 minutes, then for a final 15 minutes without the lid to thicken the sauce.
- 5
Serve hot, optionally with steamed couscous and toasted flaked almonds.
ð¡ ããã®ã³ã: This stew can be made ahead and reheated. If reheating from frozen, defrost overnight and reheat in a saucepan, adding a little water if needed to loosen the sauce.
ð¡ ããã®ã³ã
- âFor a richer flavor, use lamb shoulder.
- âRas el hanout provides a complex spice blend, but can be substituted with a mix of cumin, coriander, turmeric, and cinnamon.
- âThe prunes add a natural sweetness that balances the savory lamb and spices.
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- Add other root vegetables like parsnips or potatoes.
- For a spicier kick, add a pinch of cayenne pepper.
- Serve with a dollop of plain yogurt or sour cream.