Lamb with Christmas spices

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. 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.
2. 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.
3. 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.

Braised beef with prunes

Replace lamb with diced stewing steak and apricots with pitted prunes and some whole shallots. Omit saffron and cinnamon and add 2 tbsp red wine vinegar. Expect to simmer for about 30 mins more until the meat is tender.

699 kcalories, protein 56g, carbohydrate 25g, fat 43 g, saturated fat 18g, fibre 5g, salt 0.82 g

Latest comments and suggestions

• uptospeed

  11 November 2009

  uptospeed rated and commented on this recipe

  

  I tried this recipe as it was different. and OH BOY! it was delicious. Even my husband enjoyed it and he does not like apricots. I cooked it on the weekend for a mid week meal and it tasted even better. I certainly will be doing this one again.

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• Momolover

  18 November 2009

  Momolover rated and commented on this recipe

  

  I have made both of the recipes in my slow cooker and they are both gorgeous! Just need to add a bit more liquid (an extra 1/2 litre of stock) so it doesn't dry out. Super yum!

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Ingredients

• 2 large onions , finely chopped
• 4 garlic cloves , sliced
• 5cm fresh root ginger , shredded
• 2 tbsp olive oil
• 1½ kg 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 2 large onions , finely chopped
• 4 garlic cloves , sliced
• 5cm fresh root ginger , shredded
• 2 tbsp olive oil
• 1½ kg 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

699 kcalories, protein 56g, carbohydrate 25g, fat 43 g, saturated fat 18g, fibre 5g, salt 0.82 g

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