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Lamb Ragout

lamb

1 pound boneless lamb shoulder
1 can (14 oz) plum tomatoes
1/2 cup dried prunes; pitted
1/2 teaspoon rosemary
1 clove garlic; minced

Cut lamb into 1-inch cubes. In large skillet, heat 2 tablespoons oil; cook lamb until well browned. Stir in tomatoes, prunes, rosemary and garlic; bring to boil. Reduce heat, cover and simmer for 45 minutes.

Contributor: Canadian Living - May, 1984

Yield: 4 servings

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