Braised Lamb with Port & Prunes
(Serves 4-6)
Ingredients:
1 ½ lb (750g) lean lamb (chopped)
1 onion (chopped)
4 oz (125g) pitted prunes
8 fl oz (0.23 ltr) ruby port
1 pint (0.48 ltr) lamb or chicken stock
1 garlic clove (crushed)
2 red peppers (chopped)
2 table spoons plain flour
1 table spoon sunflower oil
2 table spoons tomato puree
2 tsp of dry mixed herbs (or fresh if available)
Salt & pepper to season
Preparation:
Coat the lamb thoroughly in the flour which has been pre-seasoned with salt & pepper. Add about half at a time to a hot sauce pan and turn until the meat is browned.
After adding the meat to the slow cooker, drain the excess fat from the sauce pan.
Add the chopped onion, and garlic to the pan and fry for a few minutes.
Add the stock, port, puree and herbs and simmer for 5 minutes, after which add the mix to the slow cooker. Add seasoning then add the rest of the ingredients to the slow cooker and set on ‘low’ for 6-8 hours.
When finished taste and season for flavour and add thickening as needed.
This makes a tasty dish that can be served with potatoes or presented on a bed of boiled rice.
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