Albanian Lamb and Prune Stew
A hearty and flavorful stew featuring tender lamb slow-cooked with sweet prunes, aromatic spices, and root vegetables. This dish offers a delightful balance of savory and sweet notes, perfect for a comforting meal.
🧂 Ingredients
- 1 kg Lamb shoulder, cubed
- 3 tbsp Olive oil
- 2 Large onions, chopped
- 4 medium Carrots, chopped
- 4 Garlic cloves, finely chopped
- 2 tbsp Ras el hanout
- 2 tsp Ground ginger
- 1 pinch Saffron threads, pinch
- 800 ml Lamb stock
- 400 g can Chopped tomatoes
- 2 Cinnamon sticks
- 4 strips Lemon zest strips
- 250 g Soft dried prunes
- 400 g can Chickpeas, drained and rinsed
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
- 1
Heat half the olive oil in a large, heavy-based casserole or pan over high heat. Season the lamb cubes and fry in batches until golden brown. Remove lamb from the pan and set aside.
💡 Tip: Frying in batches ensures the lamb browns properly rather than steaming. - 2
Add the remaining olive oil to the pan. Add the chopped onions and carrots, cover with a lid, and cook over medium heat for 3-4 minutes, shaking the pan occasionally until softened.
💡 Tip: Sweating the vegetables first builds a flavor base for the stew. - 3
Add the chopped garlic, ras el hanout, ground ginger, and saffron to the pan. Cook for 1 minute until fragrant.
💡 Tip: Toasting the spices briefly enhances their aroma and flavor. - 4
Return the lamb to the pan. Pour in the lamb stock and add the chopped tomatoes, cinnamon sticks, and lemon zest. Bring to a simmer.
💡 Tip: Ensure the liquid covers most of the lamb; add more stock or water if needed. - 5
Cover the pan and cook gently over low heat for 1 hour and 30 minutes, or until the lamb is tender. Stir occasionally.
💡 Tip: Low and slow cooking is key to tender lamb. - 6
Add the prunes and chickpeas to the stew. Season with salt and pepper. Continue to simmer, uncovered, for another 30 minutes, or until the sauce has thickened.
💡 Tip: Uncovering the pot allows the sauce to reduce and thicken. - 7
Remove the cinnamon sticks and lemon zest before serving. Serve hot.
💡 Tip: This stew is excellent served with couscous, crusty bread, or mashed potatoes.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb in butter and oil.
- ✓Adjust the amount of ras el hanout to your preference for spice.
- ✓If prunes are very dry, soak them in warm water for 15 minutes before adding to the stew.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or sweet potatoes.
- For a touch of sweetness, add a tablespoon of honey or apricot jam.
- Serve with a dollop of plain yogurt or sour cream.