Lamb and Prune Stew
A hearty and warming stew featuring tender chunks of lamb slow-cooked with sweet prunes, aromatic spices, and vegetables, creating a rich and flavorful dish perfect for a cold day.
🧂 Ingredients
- 1 kg Lamb shoulder or leg(deboned and cut into 6cm chunks)
- 3 tbsp Olive oil
- 2 large Onions(roughly chopped)
- 4 medium Carrots(chopped)
- 2 cloves Garlic cloves(finely chopped)
- 2 tbsp Ras el hanout
- 2 tsp Ground ginger
- 1 pinch Saffron threads
- 800 ml Lamb stock
- 400 g tin Chopped tomatoes
- 2 sticks Cinnamon sticks
- 4 strips Lemon zest(pared)
- 250 g Soft dried prunes
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat half the olive oil in a large, heavy-based casserole or pan over high heat. Season the lamb chunks and fry in batches until golden brown on all sides. Remove the lamb to a plate.
- 2
Add the remaining olive oil to the pan. Add the chopped onions and carrots and cook over medium heat, covered, for 3-4 minutes, shaking the pan occasionally, until softened.
- 3
Stir in the chopped garlic, ras el hanout, ground ginger, saffron, cinnamon sticks, and lemon zest. Cook for 1 minute until fragrant.
- 4
Return the lamb to the pan. Add the lamb stock, chopped tomatoes, and season with salt and pepper. Bring to a simmer.
- 5
Cover the casserole and reduce the heat to low. Simmer gently for 1.5 to 2 hours, or until the lamb is tender. Stir occasionally.
- 6
Add the prunes to the stew and continue to simmer, uncovered, for the final 30 minutes, allowing the sauce to thicken.
- 7
Remove the cinnamon sticks and lemon zest before serving. Serve hot, ideally with steamed couscous or crusty bread.
💡 Pro Tips
- ✓For a deeper flavor, brown the lamb in batches to avoid overcrowding the pan.
- ✓Ras el hanout is a Moroccan spice blend; adjust the amount to your preference.
- ✓If the sauce is too thin, you can thicken it by simmering uncovered for longer or by making a cornstarch slurry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or potatoes.
- A splash of red wine can be added with the stock for extra depth.
- For a spicier version, add a pinch of cayenne pepper with the other spices.