Lamb with Figs recipe
Heat four tablespoons of oil in a casserole and brown 900g breast of lamb cut into 5cm pieces. Add a large chopped onion and cook until golden. Sprinkle one tablespoon of plain flour over the meat and onions and cook over a high heat until the flour begins to brown. Gradually stir in the 330ml of dry white wine and bring to the boil. Reduce the heat, add 450g of whole figs, season with salt and pepper and stir gently. Cover and simmer for an hour or until lamb is ender, stirring from time to time. Serve hot.