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.
Serves: 5
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.
This looks so good!
Thanks! It was absolutely delicious and SO easy to make, I’m definitely going to be making it again soon.
Hi there, today I am collecting recipes featuring plums. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers
Josephine, thanks for stopping by and linking in to help build the “plummy” collection. Cheers
Thanks for the heads up! So many delicious recipes to choose from now. Out of interest, how so you choose which ingredient you’re featuring? Is it based on seasonality?