Recipes

Preparation

In a warm heavy based saucepan, heat the oil 2 to 3 minutes
Add the spices and lamb and cook until lamb is brown
Remove from pan and set aside
Add garlic and onion to the pan and cook until soft
Return lamb with prunes to the pan, add stock and bring to the boil
Cover the saucepan, lower the heat and simmer gently stirring several
times for 20 minutes or until the meat is tender
Garnish with coriander and serve on a bed of Riz Pilaf