Sticky lamb & prune stew

1. Pre heat oven 180ºc. Marinade the lamb with the Mexican chilli oil paste for 2 hours then seal in a hot pan and set to one side.
2. Heat the oil in a deep pan and add the onions and cook until sticky and brown then add the sealed lamb, chopped tomatoes, vegetable stock & water then cover and place into the oven for 3 hours.
3. Remove the stones from the prunes and add these to the lamb after 2 hours along with the salt and orange wedges and leave uncovered for the remainder of the time.
4. Continue to cook until the lamb is tender and the sauce has reduced then finish with chopped coriander.

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