Middle Eastern · Dinner
Meat and Prune Stew
Bone-in lamb shoulder braised slowly with prunes, warming spices and caramelized onion until the meat falls apart and the sauce turns dark and syrupy-sweet. Finished with toasted almonds and parsley, served over saffron rice.
$7
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
667Calories
47.8gProtein
37.3gFat
36.2gCarbs
26.1gSugar
4.8gFiber
1085mgSodium
202mgChol
12.8gSat Fat
1215mgPotassium
91mgCalcium
5.5mgIron
2.8mcgVitamin B12
6.2mgVitamin C
protein-rich
spice-route
Instructions
1
Prep
Pat the lamb shoulder chunks dry with paper towel and season with salt and pepper. Thinly slice the onion and mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb chunks on all sides until deep golden crust forms, about 6–8 minutes.
3
Bloom
Add sliced onion and minced garlic; cook over medium heat 5–6 minutes until golden. Stir in cinnamon stick, cumin, ginger and cardamom; cook 1 minute until fragrant.
4
Braise
Return lamb to pot with prunes and chicken stock; bring to a boil, then cover, reduce heat to low and simmer 1.5–2 hours until lamb is fork-tender.
5
Finish
Uncover pot, stir in honey, and simmer uncovered over medium-low heat 10–15 minutes until sauce thickens to a glossy, syrup-like consistency.
6
Plate
Spoon lamb, prunes and sauce into a shallow bowl. Toast almonds if needed, chop parsley, scatter both over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb shoulder, cut into large chunks
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 5 oz140g pitted prunes
- 22 cinnamon stick
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground ginger
- 1/4 tsp1/4 tsp ground cardamom
- 2 cup480ml chicken stock
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp almonds
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
