Ingredients
- 1.2 kg lamb shoulder, cubed
- 150 g pitted prunes
- 60 ml Québec maple syrup
- 2 onions, sliced
- 3 garlic cloves, minced
- 500 ml lamb stock
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 2 tbsp olive oil
- 50 g toasted almonds
- 1 tsp salt
Method
- Brown the lamb in olive oil, then soften the onions and garlic in the same pot.
- Add the spices, stock, and salt; cover and simmer gently for 75 minutes.
- Add the prunes and maple syrup, cover, and simmer 25–30 minutes until the lamb is tender.
- Uncover and reduce the sauce until thick and glossy.
- Scatter with almonds and serve with couscous or bread.
Conversion and rationale
Original sweetener (classic version): 50 g honey or 50 g white sugar in the prune finishing sauce
Conversion used: Replace 50 g honey or sugar with 60 ml maple syrup; reduce the stock by 30 ml and uncover during the final reduction. No oven adjustment is needed for this stovetop braise.
Why Quebec maple syrup: Maple echoes the dried-fruit sweetness traditionally paired with lamb, cinnamon, and ginger. Its toasted profile adds depth without masking the savory braising spices.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →