Mitzismezze · Recipes

Lamb Stew with Prunes and Apricots

A heart warming stew which requires minimal prep beforehand. I used gluten-free flour and stock and served with buttery rice. Leftovers freeze really well too.

Ingredients

500g boneless lamb, diced

1 tbsps. of plain flour

3 tbsps. of olive oil

1 onion, sliced

2 cloves of garlic, chopped

1 tsp. of chopped dried thyme

1 tsp. of dried mint

1 bay leaf

100ml of red wine

3 tbsps. of tomato paste

750ml of beef stock

150g of dried prunes, pitted

150g of dried apricots, pitted and halved

3 tbsps. of chopped parsley

Salt and pepper

1 tsp. of pepper

1 tsps. of sea salt

1 tsp. of ground cinnamon

¼ tsp. of allspice

Pinch of grated nutmeg

Method

Preheat the oven to 1600C. Mix together the pepper, sea salt, ground cinnamon, allspice and nutmeg to make a spice mixture in a large bowl. Dust the lamb with the flour. Heat 2 tbsps. of the oil in a large flameproof casserole, add the lamb in batches if necessary. Cook over a medium heat, stirring frequently for 8-10 minutes until evenly browned. Remove from the casserole and set aside. Add the remaining oil to the casserole pan and heat. Next add the onion and cook over a low heat, stirring occasionally for 7-8 minutes until softened and lightly coloured. Add the garlic, thyme, mint and bay leaf and cook for another 2 minutes. Next pour in the wine and cook for another few minutes. Return the meat to the pan, add the spice mixture, tomato paste, beef stock and bring to the boil. Add the dried fruit. Cover the casserole and transfer it to the oven and cook for 1 ½ hours or until the meat is tender. Remove the casserole from the oven. Remove and discard the bay leaf. Taste and adjust the seasoning if necessary. Stir in the chopped parsley and serve immediately

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