Spiced lamb chops with prunes

Spiced lamb chops with prunes

By
From
Encyclopedia of Food and Cookery
Serves
6

There’s a Moroccan influence in this dish, with the combination of meat and fruit. To offset its richness, serve with plain boiled rice and green salad.

Ingredients

Quantity Ingredient
60g butter
6 thick lamb chops, cut from leg or shoulder
freshly ground black pepper
1 large onion, finely sliced
12 large, soft prunes
190ml red wine
190ml water
4 cloves
1 x 2.5 cm stick cinnamon
4 strips lemon peel
1 1/2 tablespoons sugar
salt

Method

  1. Heat butter in a large, heavy frying pan (an electric frypan is ideal) and brown chops on both sides over medium heat. Season generously with salt and pepper and cover with onion slices.
  2. Add remaining ingredients to pan, bring to the boil, then reduce heat and cover tightly. Simmer for 45 minutes or until chops are very tender. Taste for seasoning, and add more salt, pepper or sugar if required (sauce should be well flavoured). Remove cloves, cinnamon stick and lemon peel before serving.
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