Lamb stewed with plums
This was the other dish that I cooked as part of my Eastern Mediterranean feast on Saturday. Fruit and meat might seem like a weird combination on the face of it – I know when I was a fussy eating kid, I detested any savoury dish with fruit in it. But these days, I love the sweet and savoury combination of flavours. With a buttery pilaf (recipe coming soon!) and a vegetable side dish (courgettes cooked in yoghurt work well, incidentally).
Give it a go and see what you think.
Time needed: 10 mins prep, 1 hr cooking
What you need
2 tbsp olive oil
2 onions, finely chopped
3 cloves of garlic, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
500g lamb, chopped into small pieces
1 tbsp flour (for coating the lamb)
400ml chicken stock
4 medium plums, washed, pitted and cut into quarters
Salt and pepper
1 tbsp chopped parsley
How to make it
- Heat the oil in a heavy based saucepan, then fry the onions til they start to change colour. Next, add the garlic and the cumin and coriander seeds. Stir fry for a few minutes.
- Now prepare the lamb. Place the flour in a bowl and toss the lamb pieces in it until evenly coated. Add them to the pan and cook until browned on all sides.
- Add the stock next. Bring the pan to the boil, then reduce the heat, cover and simmer for about 40 minutes, until the lamb is tender and cooked through.
- Add the quartered plums to the dish, then check the seasoning and adjust accordingly. Re-cover the pan and simmer for another 20 minutes until the fruit is cooked.
- Serve garnished with parsley.