Recipe
Braised Lamb with Red Wine and Prunes
For the original recipe and instructions, see: "Braised Lamb with Red Wine and Prunes" at cooking.nytimes.com
Ingredients
- 2 pounds lamb shoulder
- 1 cup pitted prunes
- 1 tablespoon minced garlic
- Salt and pepper
- 1 chopped onion
- 2 teaspoons minced ginger
- ¼ teaspoon cinnamon
- 1 ½ cup red wine
- ½ cup stock or water
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