Lamb Stew with Prunes

Author: Stephen

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 lb Australian lamb loin
• 1 tablespoon butter
• 1 red onion (quartered and sliced)
• 4 garlic cloves (chopped)
• 3 carrots (cut into chunks)
• ½ teaspoon ground ginger
• ¼ teaspoon cinnamon
• ½ eggplant (cubed)
• 1 ½ potatoes (cubed…you can use 2 if you want extra ‘taters)
• 1 tablespoon mustard
• 2 sprigs rosemary (≈2 teaspoons chopped)
• 5 sprigs cilantro
• 1 can beef broth
• ¼ cup red wine (I use a red Californian table wine)
• 4 oz prunes (each cut in half)
• 2 tablespoons honey
• Black sesame seeds to taste
• Salt and pepper to taste

Directions:
Heat oil in a large pot over medium-high heat. Sprinkle lamb with salt/pepper and then lay in the pot. Brown both sides of the lamb (about 1-2 minutes per side). Remove meat from pot (put on a plate). Reserve.

Switch heat to medium-low. Add butter and onion to the pot. Cook for about 3-5 minutes (until slightly tender). Add garlic, cinnamon, ginger, and carrots. Stir to combine. Cook for 1 minute before adding in the eggplant, potatoes, rosemary, and mustard. Sprinkle in some salt/pepper. Stir to combine.

Put lamb back into the pot. Stir to combine. Place the sprigs of cilantro on top of everything (you’ll be removing these later). Pour in the wine and beef broth. Bring to boil. As soon as it boils, reduce heat to low. Cover. Simmer for 1 ½ hours.

Uncover. Stir in plums and honey. Cover. Simmer for another 30 minutes.

Remove the sprigs of cilantro.

Serve hot with crusty bread! Oh, and a garnish with some sesame seeds and chopped cilantro!

Enjoy!

About the Author:

Stephen from FeedingMyFolks.com