Braised Lamb With Prunes

• 5 tablespoons vegetable oil
• 1 large onion, peeled and finely chopped
• 600 g leg of lamb, boned leg cut into 2 inch cubes keep the bones
• 2 tablespoons plain flour
• 200 ml lamb stock, from the bones
• 1 tablespoon sugar
• 5 tablespoons white wine vinegar
• 2 bay leaves
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 200 g prunes, stoned
• 1/4 teaspoon parsley, chopped

1. Heat the oil in a casserole dish add onion and saute until lightly browned.
2. dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
3. add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
4. add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
5. bring to a boil and simmer for about 20 mins more until meat is very tender.
6. serve hot sprinkled with parsley with either rice or boiled potatoes.

vegetable oil, onion, flour, lamb stock, sugar, white wine vinegar, bay leaves, cinnamon, ground cloves, prunes, parsley

Taken from www.food.com/recipe/braised-lamb-with-prunes-217313 (may not work)