Lamb Stew with Prunes and Almonds
The first time I tasted this dish was in a tiny taverna in Ronda, Spain. It was January, the air was crisp, and the scent of orange blossoms mingled with the earthy aroma of the stew simmering for hours. The owner, a woman named Carmen, swore the secret was in the quality of the lamb and the patience of the cook. This recipe captures that memory, transforming simple ingredients into a deeply satisfying experience. You'll learn to build flavor slowly, coaxing sweetness from the prunes and a subtle bitterness from the almonds. The result is a stew that's both comforting and complex, a reminder that cooking is truly an act of love. Imagine the tender lamb falling apart at the touch, the sweet-salty broth coating your tongue, the nutty crunch of almonds – pure winter bliss.
15Ingredients
- 1½ kg Lamb shoulder
- 2 tablespoons Olive oil
- 2 medium Onion
- 4 cloves Garlic
- 3 medium Carrots
- 250 ml Dry red wine
- 750 ml Lamb broth
- 200 g Prunes
- 50 g Almonds
- 2 Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
Nutrition Facts
Instructions
Preheat oven to 160°C (320°F). Cut the lamb into 5cm (2-inch) chunks and season generously with salt and pepper.
0Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Set aside.
Add the onion and carrots to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Return the lamb to the pot. Add the lamb broth, prunes, bay leaves, and thyme sprigs. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the lamb is very tender.
Remove the pot from the oven. Stir in the almonds and lemon zest. Season with more salt and pepper to taste. Discard the bay leaves and thyme sprigs before serving.
0Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.
0Chef's Tip
For an extra layer of flavor, toast the almonds in a dry pan before adding them to the stew.
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Lamb Stew with Prunes and Almonds
Ingredients
- 1.5 kg Lamb shoulder
- 2 tablespoons Olive oil
- 2 medium Onion
- 4 cloves Garlic
- 3 medium Carrots
- 250 ml Dry red wine
- 750 ml Lamb broth
- 200 g Prunes
- 50 g Almonds
- 2 Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Garnish
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
Instructions
- Preheat oven to 160°C (320°F). Cut the lamb into 5cm (2-inch) chunks and season generously with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Set aside.
- Add the onion and carrots to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Return the lamb to the pot. Add the lamb broth, prunes, bay leaves, and thyme sprigs. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the lamb is very tender.
- Remove the pot from the oven. Stir in the almonds and lemon zest. Season with more salt and pepper to taste. Discard the bay leaves and thyme sprigs before serving.
- Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.
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