Lamb with Almonds and Prunes

Charmaine Lu -

  • 2 tbsp olive oil
  • 2 sliced red onions
  • 750g diced lamb shoulder
  • 2 tsp each ground cumin and ginger
  • 1 cinnamon stick
  • 2 chopped garlic cloves
  • 200ml red wine
  • 200g pitted prunes
  • 2 tbsp ground almonds
  • 800ml lamb stock
  • 250g spinach leaves
  • Couscous, cooked to serve
  • Fry the onions in 1 tbsp of oil for 8 mins to soften, then remove from the pan and set aside. Add the remaining oil to the pan and toss in the seasoned lamb. Brown all over for 5 mins, then add the garlic, spices and onions, and cook for 2 mins more. Add the wine and bubble for 2 mins, then stir in the almonds, prunes and stock.
  • Cover the pan and cook on low for 75 mins, stirring occasionally, until the lamb is falling apart. Add the spinach leaves and cook for 3 mins to wilt, then serve with couscous and enjoy.
90 mins
4 serving