Lamb with prunes

Name: lamb with prunes
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g leg of lamb without bone; 1 onion; 1 lemon; 50 g unsalted butter or margarine; 1 meat broth tablet; 400 ml tap water; 1 dried laurel leaves; 2 twig fresh thyme; 250 g vomited prunes without seeds; 1 el potato starch

Leg of lamb with prunes, onion, bay and thyme.

Ingredients

500 g leg of lamb without bone
1 onion
1 lemon
50 g unsalted butter or margarine
1 meat broth tablet

400 ml tap water
1 dried laurel leaves
2 twig fresh thyme
250 g vomited prunes without seeds
1 el potato starch

Directions

Cut the leg of lamb into cubes. Chop the onion. Clean the lemon and grate off half the yellow skin.
Heat the butter in a large frying pan and fry the onion. Add the pieces of lamb and roast brown.
Add the bouillon tablet, water, bay leaves, lemon peel, thyme and prunes and bring to the boil.
Allow the whole to simmer for about 45 minutes until the meat is tender. Season with pepper and salt.
If necessary, slightly soften the sauce by stirring potato starch in a bowl with a few tablespoons of cooled cooking liquid and mix this through the sauce.