A tried and tested delicious recipe with Persian origins, our Lamb Khoresh with Spinach and Prunes is an exotic meal – and the prunes add just a touch of sweetness.
I tried this using extra lemon juice to replace the lime powder, but it is worth a trip to a Middle Eastern grocer to get either lime powder or dried limes.
You can also add any of your favourite vegetables for extra flavour.
Time: 1 hour 20 minutes
- 500g lamb fillet, cut into trim strips
- 2 medium onions
- 1 bunch chopped spinach (about 500g)
- 2 teaspoons dried lime powder OR 2 dried limes
- juice of 2 lemons
- 2 leeks
- salt and black pepper
- 10 pitted prunes
In a large fry pan, sauté onions over a medium heat until soft. Toss in the lamb and cook until browned. Cover with water and add lime powder or dried limes (if using dried limes, remove prior to serving).
Leave to simmer on low heat for one hour or until lamb is tender.
Stir-fry leeks, adding spinach just towards the end. Add leek and spinach mixture to stew along with lemon juice, salt and pepper. Simmer for further 15 minutes.
Cut pitted prunes and add to stew about 2-3 minutes before serving.
Serve with white rice or on a bed of couscous.