Ingredients

• 200g lamb fillet or backstrap, cut into chunks
• 1 tbsp extra virgin olive oil
• 1 small red onion, finely chopped
• 1 tsp cumin
• 1 tsp ginger
• 1⁄2 tsp turmeric
• 1 tsp cinnamon
• 2 ripe Roma tomatoes, roughly chopped
• 1 cup water
• 5 prunes, pitted and chopped
• 2 tsp honey
• 1 tbsp fresh coriander, roughly chopped
• 1 tbsp fresh parsley, roughly chopped
• 2 tbsp flaked blanched almonds

Method

1. Heat olive oil in a medium-sized, heavy-based saucepan and sauté the meat until lightly browned.
2. Remove lamb from the pan.
3. Add in onion, cumin, ginger, turmeric, cinnamon and tomatoes. Stir to scrape all the flavours together.
4. Add in the water and reduce the heat to simmer for 20 minutes or until the mix becomes a thick stew.
5. Return lamb back to the pan and add in prunes and honey.
6. Cook for a further 10 minutes to let the flavours mingle.
7. Sprinkle with coriander, parsley and almonds.
8. Serve with steamed mixed vegetables.