Date posted: 24/09/2019

Sticky lamb & prune stew

  • Serves 10
  • Timing: 3 hrs
Votes: 0 Average: 0


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


  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.

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