Braised lamb with red wine and prunes from EAT at The New York Times by Mark Bittman

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Notes about this recipe

  • WildCottage on September 27, 2017

    Partner loved this. I doubled the cinnamon & garlic, and upped the ginger by another half, as many people did in the article comments. Served over rice. I've made Nigella's similar one, I think I prefer hers, but this was quite nice too. Easy, made it in my Dutch oven, on the woodstove. Fabulous smell in the cottage whenever I lifted the lid :-)

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