Name: Middle Eastern Lamb with Kale and Prunes
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: Serves 4
Ingredients: 2 tbsp olive or rapeseed/canola oil; 450 g/1 lb diced lean lamb shoulder; 4 garlic cloves, finely chopped; 400 g/14 oz/scant 1⅔ cups canned chopped tomatoes; 225 g/8 oz kale, tough stalks removed and leaves roughly chopped; 200 g/7 oz/1 cup prunes, halved; 1 large carrot, finely chopped; sea salt and freshly ground black pepper; 1 small bunch of mint leaves, roughly chopped; juice and finely grated zest of ½ lime; 40 g/1½ oz/¼ cup pine nuts; bulgur wheat or couscous, to serve; 500 ml/17 fl oz/2 cups lamb stock; 2 red chillies, finely chopped; 1 large onion, finely chopped; 400 g/14 oz canned chickpeas, drained; 1 tbsp ground cumin

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 45

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

I don’t know where to begin when describing this dish! It is such a tasty stew, overflowing with beautiful flavours and goodness. I often make this ahead of time and then gently heat through when I need it, adding the kale for the last 10 minutes of cooking to keep it as fresh and flavoursome as possible. I then serve it with the lemon zest, mint and toasted pine nuts scattered over the top for a final burst of flavour and colour. It’s lovely served with bulgur wheat or couscous – I’ve also