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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love fruits and meat together, found this in a cookbook I got from the local library. Ingredients:
4 tablespoons oil |
1 onion, peeled and chopped |
600 g boneless lamb, diced |
2 tablespoons flour |
salt and pepper |
200 ml lamb stock, made from lamb bones (i make my own and freeze to use when required) |
1 tablespoon sugar |
5 tablespoons white wine vinegar |
2 bay leaves |
1/2 teaspoon cinnamon |
1 pinch ground cloves |
200 g prunes, stoned |
3 sprigs parsley, finely chopped |
Directions:
1. Dust the lamb pieces in the flour and add salt and pepper to taste, set aside.
2. Heat the oil in a large skillet, add onion and saute until lightly coloured.
3. Add meat to skillet and cook until browned.
4. Add stock and simmer until the sauce has slightly thickened, about 20-30 minutes.
5. Add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
6. Bring to boil and then simmer again for about 20 more minutes or until meat is tender.
7. Serve hot sprinkled with the parsley.
8. Great on mashed potatoes or steamed rice.
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