Aromatic lamb casserole with prunes

Name: Aromatic lamb casserole with prunes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Turkish recipes
Ingredients: 1 tbsp light olive oil; 600g British lamb neck, cut into bite-size pieces; 2 onions, slicedApple-converted-space; 5 garlic cloves, crushed; 1 tbsp cumin seeds, crushed in a pestle and mortar; 1 tsp ground allspiceApple-converted-space; 600ml chicken stockApple-converted-space; 100g soft dried prunes, roughly chopped; 2-3 tbsp pomegranate molasses to tasteApple-converted-space; Bunch coriander, chopped; 60g shelled unsalted pistachios, roughly chopped; Steamed couscous to serve

Published: 4 Dec 19
Updated: 25 Mar 24

Test kitchen approved

A casserole that’s also a pizza? Yes, you read that right. You can adjust this lamb casserole recipe to create a Turkish-style pizza topping – see the tip below the method.

If you love the combination of lamb with prunes, then take a look at our Kashmiri lamb meatballs with prunes, too.

4
Hands-on time 15 min, oven time 1.5 hours

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Ingredients

1 tbsp light olive oil
600g British lamb neck, cut into bite-size pieces
2 onions, sliced
5 garlic cloves, crushed
1 tbsp cumin seeds, crushed in a pestle and mortar
1 tsp ground allspice
600ml chicken stock
100g soft dried prunes, roughly chopped
2-3 tbsp pomegranate molasses to taste
Bunch coriander, chopped
60g shelled unsalted pistachios, roughly chopped
Steamed couscous to serve

Method

Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a heavy-based casserole (with a lid) set over a medium heat. Working in 3 batches, add the lamb and brown all over, then remove from the casserole and set aside on a plate.
Add the onions to the casserole and cook for 8-10 minutes, stirring, until lightly browned. Add the garlic, cumin seeds and allspice, then cook for another minute. Return the lamb and any resting juices to the casserole, then add the stock. Season, bring to the boil, then add the prunes. Cover with the lid, then transfer to the oven and cook for 1½ hours or until the meat is tender.
Add the pomegranate molasses, season, then sprinkle with coriander and pistachios and serve with couscous.

Recipe from December 2019 Issue

Nutrition

Nutrition: per serving

Calories: 533kcal
Fat: 31.7g (10g saturated)
Protein: 38.9
Carbohydrates: 83.6g (16.9g sugars)
Fibre: 42.g
Salt: 1.2g

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