Lamb with Almonds and Prunes
- 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