Name: Slow-cooked spiced lamb with prunes
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4 - 6
Ingredients: 1 tbsp olive oil; 1 kg lamb shoulder or leg, deboned and cut into 6cm chunks; 1 onion, finely chopped; 2 tsp cumin seeds, dry-roasted and finely ground with a mortar and pestle; 2 cinnamon quills, broken in half; 4 cardamom pods, bruised; 1 tsp cayenne pepper; 2 garlic cloves, finely chopped; 6 prunes, pitted and halved; 3 tsp honey, or to taste; Coriander, pomegranate seeds and roasted slivered almonds, to serve; Thick yoghurt (optional), to serve

Slow-cooked spiced lamb with prunes

A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.

Serves 4 - 6

Prep

20M

Cook

2H 20M

Total

2H 40M

This simple stove-top lamb stew is a great dish for spring. The warmth of the spices is tempered by the sweetness of the honey and prunes.

Ingredients

1 tbsp olive oil

1 kg lamb shoulder or leg, deboned and cut into 6cm chunks

1 onion, finely chopped

2 tsp cumin seeds, dry-roasted and finely ground with a mortar and pestle

2 cinnamon quills, broken in half

4 cardamom pods, bruised

1 tsp cayenne pepper

2 garlic cloves, finely chopped

6 prunes, pitted and halved

3 tsp honey, or to taste

Coriander, pomegranate seeds and roasted slivered almonds, to serve

Thick yoghurt (optional), to serve

Method

1.Heat oil in a casserole over high heat, then add lamb, in batches, and cook, turning occasionally, until golden brown all over (3-5 minutes). Transfer to a plate with a slotted spoon.

2.Add onion to casserole and cook over medium heat, stirring occasionally, until starting to turn golden (6-8 minutes). Add spices and garlic, and stir until fragrant (1 minute).

3.Return lamb to casserole with remaining ingredients, except prunes, and 400ml water, or enough to just cover. Bring to a simmer over low-medium heat, then reduce heat to low and simmer, stirring occasionally, and adding prunes in the last 30 minutes of cooking, until lamb is tender (1½-2 hours).

4.Remove lamb and prunes from casserole and set aside in a bowl. Increase heat to medium and reduce cooking liquid to a thin sauce (15-20 minutes).

5.Return lamb and prunes to the sauce and serve topped with coriander, pomegranate, almonds and yoghurt.

Styling by Lisa Featherby