Lamb with Prunes and Raisins

lamb with prunes and raisins

Lamb with Prunes and Raisins

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Servings: 4
Calories: 552


  • 2 lb leg or shoulder of lamb boned
  • 2 tbsp flour
  • 3 tbsp olive oil
  • 1 Spanish onion sliced
  • 1 garlic clove finely chopped
  • 1/4 tsp powdered turmeric
  • 1/4 tsp powdered saffron
  • 1/4 tsp ground cinnamon
  • a large pinch of ground ginger
  • a large pinch of cayenne pepper
  • salt and freshly ground black pepper
  • 13 floz light chicken stock made with 1 stock cube
  • 1 tbsp honey
  • 8 oz dried prunes soaked in water at least 2 hours and drained
  • 3 oz raisins soaked in water at least 2 hours and drained
  • boiled rice to serve
  • thin lemon slices to garnish
  • flat-leaved parsley to garnish


  • Trim all the fat from the lamb and cut the meat into 4 cm (1 1/2 in) cubes. Toss the lamb in the flour.
  • In a large flameproof casserole heat the olive oil, and saute the lamb, stirring occasionally, until it is brown on all sides. Remove with a slotted spoon and set aside.
  • Add the sliced onion to the casserole and saute, stirring continuously, until it is golden brown. Then add the finely chopped garlic and spices, and season with salt and freshly ground black pepper to taste. Stir and saute for 5 minutes before gradually adding the chicken stock. Bring to the boil.
  • Return the meat the the casserole; lower the heat and simmer the stew very gently, covered, for 40-50 minutes, or until the lamb is almost tender.
  • Stir in the honey, the soaked prunes, and the raisins, and cook covered for a further 10 minutes until the lamb is tender. Serve hot on a bed of plain boiled rice, garnished with lemon slices and flat-leaved parsley.
Calories: 552 kcal
Carbohydrates: 66 g
Protein: 34 g
Fat: 19g
Saturated Fat: 4 g
Cholesterol: 94 mg
Sodium: 235 mg
Potassium: 1158 mg
Fiber: 6 g
Sugar: 29 g
Vitamin A: 447 IU
Vitamin C: 4 mg
Calcium: 52 mg
Iron: 4 mg
Ingredients Lamb, Leg of Lamb
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