Recipes
Date posted: 24/09/2019
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
- 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.
- 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.
- 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.
- Continue to cook until the lamb is tender and the sauce has reduced then finish with chopped coriander.