Prep Time: 25 minutes
Cook Time: 50 minutes
Serves: 6-8
Ingredients:
1 ½ lbs boneless lamb shoulder, cut into bite sized pieces.
2 medium onions, chopped
4 parsnips, sliced into rounds
1 ½ cups prunes, pitted
2 cups chicken broth
2 cups white wine
2 tbsp tomato paste
1 tsp lemon zest + juice of 1 lemon
3 garlic cloves, minced
1 inch fresh ginger, grated
½ tsp cayenne pepper
1 tbsp fresh thyme
Directions:
1. Soak prunes in white wine.
2. In a dutch oven, brown the lamb pieces and and bacon with onions and garlic over medium heat.
3. Add wine and prunes, stirring occasionally for 2-5 minutes.
4. Add broth, parsnips, and remaining spices.
5. Reduce heat and cover to simmer for 30 minutes
6. Simmer uncovered additional 10-15 minutes to further reduce liquid.
Yum