Scottish Lamb and Prune Stew
A hearty and warming stew featuring tender lamb, sweet prunes, and aromatic root vegetables, slow-cooked to perfection. This dish offers a delightful balance of savory and sweet flavors, perfect for a chilly evening.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch chunks)
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 1 medium Swede (rutabaga)(peeled and cubed)
- 4 cloves Garlic(minced)
- 200 g Dried prunes(pitted)
- 750 ml Beef or lamb stock
- 200 ml Red wine
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Flour(for dusting lamb)
👨🍳 Instructions
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3).
- 2
Dust the lamb chunks with flour, salt, and pepper.
- 3
Heat olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- 4
Add the chopped onions, carrots, and swede to the dish. Cook for 5-7 minutes until softened.
- 5
Stir in the minced garlic and cook for 1 minute until fragrant.
- 6
Return the lamb to the dish. Add the prunes, stock, red wine, thyme sprigs, and bay leaf. Stir to combine.
- 7
Bring the stew to a simmer, then cover with a lid and transfer to the preheated oven.
- 8
Cook for 2 to 2.5 hours, or until the lamb is very tender. Stir occasionally.
- 9
Remove the thyme sprigs and bay leaf before serving. Season with salt and pepper to taste.
💡 Pro Tips
- ✓For a richer flavor, use lamb stock instead of beef stock.
- ✓If the stew is too thin, you can thicken it by mixing a tablespoon of cornstarch with a little cold water and stirring it into the simmering stew.
- ✓This stew can be made a day in advance; the flavors will meld beautifully overnight.
🔄 Variations
- Add a diced apple towards the end of cooking for a touch of sweetness and tartness.
- Incorporate a tablespoon of whisky for an extra layer of flavor.
- Serve with mashed potatoes or crusty bread to soak up the delicious sauce.