Lamb casserole with prunes

Lamb casserole with prunes

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Combining meat with dried fruit is typically Middle Eastern.

Ingredients

Quantity Ingredient
1.5kg lamb forequarter chops

Sauce

Quantity Ingredient
6 onions, finely sliced
2 tablespoons olive oil
6 saffron threads
1/2 cup red wine
1 can water
20 prunes
3 tablespoons raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
2 tablespoons chicken stock powder
pinch salt
1/4 teaspoon ground black pepper

Method

  1. Preheat the oven to 250°C.
  2. Heat a non-stick frying pan and seal the lamb chops on both sides, so that they retain their shape during cooking.
  3. To make the sauce, heat the oil in a frying pan and sauté the onions until browned. Soak the saffron threads in ¼ cup of hot water until the water changes colour. Combine the onions and saffron in a deep saucepan with remaining sauce ingredients. Bring to the boil.
  4. Line a baking tray with half the sauce. Add the meat and then cover with remaining sauce.
  5. Cover tray with foil, and cook in the oven for 1 hour. Lower temperature to 180°C and cook for another hour. Serve hot with couscous.
Tags:
Jewish
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