• 500g lamb on the bone
  • ½ cup prunes, pitted
  • 1 cup water
  • 1 onion, chopped
  • 2 tbsp red wine
  • 2 tbsp soy sauce
  • 2 tbsp plain flour
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cinnamon
  • pinch salt and ground black pepper
  • almonds, thinly sliced
  • 1 tbsp cornflour
  • 2 tbsp water


Combine flour, spices, salt and pepper in a casserole dish.

Cut any fat away from the lamb, and place in the casserole dish. Coat the meat evenly with the flour mixture.

Chop the onion and add to the casserole dish, along with the prunes, water, red wine and soy sauce. Sprinkle the sliced almonds on top.

Cover with a lid and bake at 180°C for 1 hour.

Mix a tablespoon of corn flour with 2 tablespoons of water. Stir through the casserole to thicken the liquid.