Savory Lamb Stew (Scotch)

Savory Lamb Stew (Scotch)

3 lb lamb cut into stew size pieces

¼ cup oil

Flour

1/2 tsp salt

¼ tsp pepper

4 medium onions sliced

6 oz. oil

1 tbsp honey

1 tbsp maple syrup

5 cups water

½ cup orange juice

1 tsp cinnamon

2 1/2 tsp sugar

1 bay leaf

Dash cayenne pepper

3 garlic cloves sliced

1 lb pitted prunes

1 19 oz can sweet potatoes

In a medium skillet, brown onions in 6 oz oil, until dark and golden brown.

Add and mix in honey, maple syrup, cinnamon, and sugar. Reserve.

Pour ¼ cup oil into a large heavy pot.

Lightly flour lamb and sauté until brown on all side.

Sprinkle with salt and pepper and mix.

Add water and orange juice, bay leaf dash of cayenne and garlic.

Cover and cook on low heat 1 and 15 minutes.

Add prunes and cook for another 15-20 minutes.

Stir in onion mixture and drained sweet potatoes.

Cook on low heat until heated through.

Serve with rice.

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