|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|
|Everyday Favourites unpitted prunes||150g|
|Maldon sea salt||5g|
|Wedges of orange||10 wedges|
- 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.
Chefs tip: serve with cous cous or rice.