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Braised lamb with prunes and almonds recipe

Braised lamb with prunes and almonds recipe

4 ratings

Impress everyone and light up your New Year’s Eve with this braised lamb dish See method

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 531 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free


  • 2 tbsp olive oil
  • 2 large red onions, thinly sliced
  • 750g diced lamb leg or shoulder
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 1 small cinnamon stick
  • 2 garlic cloves, chopped
  • 200ml sherry
  • 200g ready-to-eat prunes
  • 2 tbsp ground almonds
  • 1 lamb or chicken stock pot, made up to 800ml
  • 250g pack baby spinach
  • cooked couscous, quinoa or rice, to serve (optional)
  • 30g pack fresh flat-leaf parsley, leaves finely chopped
  • 100g toasted flaked almonds
  • pomegranate seeds, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    9g 44%
  • Sugars

    21g 23%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 24g Protein 31.7g Fibre 5.1g


  1. Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat. Fry the onions for 8 mins until soft. Remove and set aside. Add the remaining oil to the pan.
  2. Season the lamb, add to the pan and brown on all sides for 5 mins. Add the spices, garlic and softened onions and cook for 1-2 mins. Add the sherry and bubble for 1 min on a medium-high heat. Stir in the prunes, ground almonds and stock; bring to a simmer.
  3. Cover, reduce the heat to low and cook for 1 hr 15 mins, stirring occasionally, until the lamb is tender. Add the spinach, replace the lid for 1 min to wilt, then stir through. Scatter with parsley and toasted almonds and serve with couscous or quinoa and pomegranate seeds, if you like.

Get ahead: Make ahead and freeze, ready to enjoy when you are. Will keep for up to 3 months.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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