Lamb Red Wine Stew with Apricots and Prunes

12 dry Sunreal Dried Apricots 
12 Sunreal Pitted Prunes
1/3 cup Sunreal Raisins 
1.5kg boned leg of lamb, diced into 25mm (1") cubes
Olive or coconut oil for frying
2 sliced carrots
1 cup celery, diced
1 sliced onion
3 mashed garlic cloves
1 1/2 tsp salt
1/4 tsp pepper
2 tbsp flour
2 cups red wine
2 cups chicken or vegetable stock
2 tbsp tomato paste
1 bay leaf
A sprig, 100mm of rosemary leaves removed from the stem
  • Preheat oven to 225 C.
  • Dry the meat well on paper towels.
  • Heat 2 tbsp oil in a large oven proof casserole over moderately high heat . Brown meat on all sides in batches, keeping meat cubes from touching each other in the casserole. Remove meat to a large bowl and set aside. Add more oil between batches as needed.
  •  Add vegetables to the casserole, reduce heat to med-low, and cook covered until brown, stirring occasionally, 7-8 minutes.
  •  Add the meat and its juices back to the casserole. Season with salt and pepper.
  •  Sprinkle the flour over the meat and vegetables and stir well. Put the casserole in the oven for 4 minutes. Toss, and return to the oven for 4 more minutes. Remove casserole from the oven and turn the oven down to 160 C.
  •  Add wine, stock, tomato paste, bay leaf, and rosemary to the casserole and bring to simmer on top of the stove, stirring to dissolve tomato paste. Cover the casserole, set it in the middle of the oven, and cook for 3 hours.
  •  One hour before the end of cooking time, add dry fruit to the casserole stir to combine and place back in the oven.
  •  Serve with rice or creamy mashed potato or sweet potato with seasonal fresh greens.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)

Real Foods Ltd manages a number of highly successful international food brands in the supermarket and food service industry (HORECA).