Sticky lamb & prune stew

24.09.2019
  • 3 hours
  • Serves 10

Ingredients

  • Farmstead lamb leg diced 4kg
  • Mexican chilli oil paste 300g
  • Pure olive oil 50ml
  • Everyday Favourites sliced onions 200g
  • Everyday Favourites chopped tomatoes 800g
  • Essential Cuisine vegetable stock mix 30g
  • Water 400ml
  • Everyday Favourites unpitted prunes 150g
  • Maldon sea salt 5g
  • Wedges of orange 10 wedges
  • Chopped coriander 15g

Method

  1. Pre heat oven 180ºc. Marinade the lamb with the Mexican chilli oil paste for 2 hours then seal in a hot pan and set to one side.
  2. Heat the oil in a deep pan and add the onions and cook until sticky and brown then add the sealed lamb, chopped tomatoes, vegetable stock & water then cover and place into the oven for 3 hours.
  3. Remove the stones from the prunes and add these to the lamb after 2 hours along with the salt and orange wedges and leave uncovered for the remainder of the time.
  4. Continue to cook until the lamb is tender and the sauce has reduced then finish with chopped coriander.
Chefs tip: serve with cous cous or rice. Looking for a lamb wholesale supplier? Click the link to find out how we can help you.
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