Lamb Stew With Prunes And Apples

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 2 yellow onions, quartered
• 2 carrots, cut diagonally into 1-inch slices
• 2 garlic cloves, minced
• 1 cup chicken stock or 1 cup chicken broth
• 1 cup beef stock or 1 cup beef broth
• 1 teaspoon dried sage
• 1/4-1/2 teaspoon ground allspice
• 3/4 teaspoon salt
• pepper, to taste
• 2 medium russet potatoes, peeled and quartered (about 1 1/2 lb.)
• 8 ounces medium mushrooms
• 12 dried prunes
• 2 tart apples, peeled, cored, and quartered
• 2 tablespoons all-purpose flour
• 1/4 cup water

Recipe

• 1 in a large soup pot over medium heat, warm the oil.
• 2 add in cubed lamb; stir/saute for about 5 minutes or until browned.
• 3 add in onions, carrots, and garlic; saute for 2 minutes.
• 4 add in stock, sage, allspice, salt, and pepper; bring to a boil.
• 5 lower heat to medium-low and simmer, covered, for 30 minutes.
• 6 add in the potatoes and mushrooms; bring to a boil.
• 7 lower heat to medium-low and simmer, covered, 20 minutes.
• 8 add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
• 9 for a thicker stew, blend flour and water in a cup.
• 10 stir mixture into stew for 2-3 minutes or until thickened.