Ingredients
- 3tablespoons extra-virgin olive oil
- 2pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
- Salt and freshly ground pepper
- 3garlic cloves, minced
- 1medium onion, finely chopped
- 1/2 cup dry red wine
- 1/2 cup water
- One 1-inch strip of lemon zest, minced
- Pinch of ground clove
- Pinch of ground ginger
- 1cup pitted prunes
- 1cup boiling water
- 2medium carrots, thinly sliced
- 1/4cup pine nuts
Description
5
Food & Wine
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