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Braised lamb with prunes and almonds recipe

Braised lamb with prunes and almonds

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)

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Each serving contains

Energy
2210kJ 531.0kcal
27%
Fat
31g
high44%
Saturates
9g
high44%
Salt
1.2g
low19%
Sugars
21g
medium23%

of the Reference intake

Carbohydrate 24.0gProtein 31.7gFibre 5.1g

Method

  1. 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.
  2. 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.
  3. 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.

  • 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.

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