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Lamb with prunesby Tilly Baxter |
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Preperation time: 10 mins Cooking time: 1 hour Serves: 6 |
| Recipe Ingredients |
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600g boned leg of lamb; 2 tbsp vegetable oil; 1 onion, finely chopped; 2 tbsp plain flour; 200ml lamb stock; 1 tbsp caster sugar; 5 tbsp white wine vinegar; 2 bay leaves; 1/2tsp ground cinnamon; 1/4 tsp ground cloves; 200g prunes, stoned. |
| Recipe Method |
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Chop the lamb into 5cm cubes. Heat the oil in a large casserole dish and gently cook the onion for 5 minutes until soft. Coat the lamb in the flour and season. Add the lamb to the pot and brown. Add the stock and simmer for about 30 minutes. Add the remaining ingredients. Bring to the boil and simmer for a further 20 minutes until the lamb is tender. Serve with some boiled rice. |