Lamb casserole with prunes recipe

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Created by Yaffa Barak

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Cuisine: Israeli
Serves 6–8

Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.

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Ingredients

1.5 kg (3 lb) lamb forequarter chops

Sauce
6 onions, finely sliced
2 tablespoons olive oil
6 saffron threads
1⁄2 cup red wine
1 cup water
20 prunes
3 tablespoons raisins
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground mace
2 tablespoons chicken stock powder
pinch of salt
1⁄4 teaspoon ground black pepper

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Preparation

Combining meat with dried fruit is typically Middle Eastern.

Preheat the oven to 250°C (500°F). Heat a non-stick frying pan and seal the lamb chops on both sides, so that they retain their shape during cooking.

To make the sauce, heat the oil in a frying pan and sauté the onions until browned. Soak the saff ron threads in ¼ cup of hot water until the water changes colour. Combine the onions and saff ron in a deep saucepan with remaining sauce ingredients. Bring to the boil.

Line a baking tray with half the sauce. Add the meat and then cover with remaining sauce.
Cover tray with foil, and cook in the oven for 1 hour. Lower temperature to 180°C (350°F) and cook for another hour. Serve hot with couscous.

Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.

If you enjoyed this Lamb casserole with prunes recipe then browse more Israeli recipes, stew recipes, meat recipes, easy recipes and our most popular hainanese chicken rice recipe.

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