Lamb stew with prunes and apricots

Serves 4 to 6


For the stew

  • 500g boneless lamb, diced
  • 1 tablespoon plain flour
  • 3 tablespoons olive oil
  • 2 cloves of garlic chopped
  • 1 teaspoon chopped dried thyme
  • 1 teaspoon dried mint
  • 1 bay leaf
  • 100 ml of red wine
  • 1 tablespoons tomato puree
  • 750ml of beef stock
  • 150gms prunes, stoned
  • 150gms apricots, stoned and halved
  • 3 tablespoons chopped parsley
  • salt and pepper

For the spice mixture

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of allspice
  • pinch of grated nutmeg


Preheat the oven to 160C. Mix spices in a large bowl; dust the lamb with flour; heat 2 tbsp of oil in a large flameproof casserole, add the lamb in batches in necessary and cook over medium heat stirring frequently for 8-10 mins until evenly browned. Remove from casserole and set aside.

Add remaining oil to pan and heat, add onion and cook over low heat stirring for 7-8 mins until softened and lightly colored, add garlic, thyme, mint and bay leaf and cook for 2 mins, then pour in the red wine and cook for a few mins.

Return the meat to the pan, add the spice mixture, tomato paste, beef stock, and boil. Add dried fruit,, cover and put in the oven for 1.5 hours or until meat is tender. Remove, test for salt and pepper, add the chopped parsley and serve.


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