Braised lamb with prunes and almonds recipe
Impress everyone and light up your New Year’s Eve with this braised lamb dish
See method- Serves 6
- 15 mins to prepare and 1 hour 15 mins to cook
- 531 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 2 tbsp olive oil
- 2 large red onions, thinly sliced
- 750g diced lamb leg or shoulder
- 2 tsp ground cumin
- 2 tsp ground ginger
- 1 small cinnamon stick
- 2 garlic cloves, chopped
- 200ml sherry
- 200g ready-to-eat prunes
- 2 tbsp ground almonds
- 1 lamb or chicken stock pot, made up to 800ml
- 250g pack baby spinach
- cooked couscous, quinoa or rice, to serve (optional)
- 30g pack fresh flat-leaf parsley, leaves finely chopped
- 100g toasted flaked almonds
- pomegranate seeds, to serve (optional)
Each serving contains
- Energy
- 2210kJ 531.0kcal
- Fat
- 31g
- Saturates
- 9g
- Salt
- 1.2g
- Sugars
- 21g
of the Reference intake
Carbohydrate 24.0gProtein 31.7gFibre 5.1g
Method
- Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat. Fry the onions for 8 mins until soft. Remove and set aside. Add the remaining oil to the pan.
- Season the lamb, add to the pan and brown on all sides for 5 mins. Add the spices, garlic and softened onions and cook for 1-2 mins. Add the sherry and bubble for 1 min on a medium-high heat. Stir in the prunes, ground almonds and stock; bring to a simmer.
- Cover, reduce the heat to low and cook for 1 hr 15 mins, stirring occasionally, until the lamb is tender. Add the spinach, replace the lid for 1 min to wilt, then stir through. Scatter with parsley and toasted almonds and serve with couscous or quinoa and pomegranate seeds, if you like.
- Get ahead: Make ahead and freeze, ready to enjoy when you are. Will keep for up to 3 months.
- See more Lamb recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
