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1. Brown lamb in heated butter and oil in a large frying pan. Remove from pan. Set aside.
2. Add spring onions, parsley, garlic, curry powder, chilli sauce, herbs and seasonings to pan. Cook gently for 2 minutes.
3. Blend wine, stock, mushrooms and prunes into pan with meat. Simmer uncovered, for 30-40 minutes or until meat is tender.
4. Blend in cream. Bring to boil. Simmer until slightly thickened. Serve with new potatoes and vegetables in season.
Love this. The smells in the kitchen while this is cooking is divine. Is also great with rice or mashed potatoes.
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