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Lamsstoofschotel met pruimen (lamb stew with prunes)

Many Dutch no longer stick solely to “Hollandse pot” (traditional Dutch cuisine), and prefer to vary their mealtimes with a selection of foreign infused dishes, such as this exotic lamb stew with prunes – a warm, fragrant and exceptionally filling Moroccan recipe, that’s perfect for chilly winter evenings!


1 kilo of lamb shoulder
200 grams of prunes
3 onions
2 teaspoons of cinnamon
1 tablespoon of harissa
2 tablespoons of honey
200 ml of red wine
1 tablespoon of flour
2 tablespoons of olive oil

Lamb stew with prunes


First preheat your oven to 175C. Meanwhile, cut the prunes in half, slice the onions and dice the lamb. Next sprinkle the lamb with salt and pepper and fry in a little olive oil (use a pan that’s suitable for both hob and oven). Add in both the flour and onions, and then pour in the red wine. Stir in the cinnamon, harissa, honey and prunes, and some water until the meat is completely covered. Cover the pan and leave to gently stew in the oven for approx. 1.5 hours. Serve with couscous and a fresh, green salad.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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