Lamb with Christmas spices

6 servings 800 kcal or less apricot apricots cardamom pod cardamom pods christmas recipes christmas-kitchen cinnamon stick cinnamon sticks easy recipes family recipes freezable recipe freezer frozen ginger lamb lamb casserole lamb tagine mains one-pot over an hour spiced lamb stew stew recipes

N/A

Source

Ingredients

2 large onions , finely chopped

4 garlic cloves , sliced

5cm fresh root ginger , shredded

2 tbsp olive oil

1 ½kg lean lamb neck fillets, cut into chunks

2 cinnamon sticks

8 cloves

6 cardamom pods

good pinch saffron

2 bay leaves

2 tsp ground coriander

3 tbsp ground almonds

850ml beef stock

250g pack ready-to-eat dried apricots

Method

Fry the onions, garlic and ginger in the oil for about 15 mins. Add the lamb and stir-fry until browned. Add the spices, cook over the heat to release their flavours, then add the almonds. Pour in the stock and season to taste.

Cover the pan and simmer for 45 mins, stirring occasionally. Add the apricots, then simmer 15 mins more until the lamb is tender. Thin with a little water if the sauce starts to get too thick.

To freeze, cool, then pack into a freezer container or bags. Will keep for up to 3 months. Thaw for 6 hrs in the fridge, then reheat in a pan until bubbling hot.