Aromatic Braised Lamb with Prunes and Pine Nuts


  1. 3tablespoons extra-virgin olive oil
  2. 2pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
  3. Salt and freshly ground pepper
  4. 3garlic cloves, minced
  5. 1medium onion, finely chopped
  6. 1/2 cup dry red wine
  7. 1/2 cup water
  8. One 1-inch strip of lemon zest, minced
  9. Pinch of ground clove
  10. Pinch of ground ginger
  11. 1cup pitted prunes
  12. 1cup boiling water
  13. 2medium carrots, thinly sliced
  14. 1/4cup pine nuts



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