Lamb with Christmas spices

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• 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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• Anne

  11 December 2009

  Anne rated and commented on this recipe

  

  I made this dish yesterday & was surprisingly disappointed. The combintation of ingredients/flavours I use frequently, but it lacks depth of flavour & punch. Maybe I didn't brown the meat adequately at the beginning, & another time I would brown the meat in batches first, put aside, then start the onions etc. I've frozen it, but definately won't be serving it to guests.

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• Frantic Flapjack

  14 December 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very good dish for a cold winter evening. Served with mashed potato and carrots.

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• Horace

  19 November 2010

  Horace commented on this recipe

  Can I cook this tomorrow (Saturday) and leave in fridge to serve on Sunday or do I have to freeze it?

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• carol

  02 December 2010

  carol commented on this recipe

  It can be left in the fridge for at least 24 hours.

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• inschie

  02 December 2010

  inschie rated and commented on this recipe

  

  I made this for dinner and it went down very well. I added some honey and it was delicious.

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• redaurigny

  05 December 2010

  redaurigny rated and commented on this recipe

  

  This dish was really easy to make, and so tasty - thanks Sara, and thanks GF! I agree with one reader that a little more depth of flavour could be added, so I've tried adding preserved lemons at the end which worked for us. Some gristle/fatty bits from the neck fillet hadn't quite 'melted' after cooking time so we've tried it with more tender cuts and it was pretty good. Anyway the base recipe is a big hit - thank you!

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• PegoHart

  08 December 2010

  PegoHart rated and commented on this recipe

  

  Absolutely gorgeous. I was so pleased with this receipe - it's exactly what I've been looking for to add to my repertoire. So much depth of flavour - fabulous. Can't wait to have people over, during Christmas this is definately what I'll be serving up.

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• Ali's recipe

  09 December 2010

  Ali's recipe rated and commented on this recipe

  

  I used shoulder fillet as I couldn't get neck, and it worked just as well. Really tasty and made the whole house smell of Christmas. I also used some shallots instead of onions. When I make it again I might add some root veg too.

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• redaurigny

  24 December 2010

  redaurigny commented on this recipe

  Lovely - really easy, delicious and perfect for having in stock in freezer. It's not so exotic that the traditional fayre only visitors won't eat it, but it is interesting enough for those who tire of casseroles. Yum yum! Thank you Good Food!

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• Midge32

  02 November 2011

  Midge32 commented on this recipe

  We used boned shoulder of local French lamb and also added some honey and it was a treat. We made it one day and reheated it the next. Yummy

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• Kyla

  06 November 2011

  Kyla rated and commented on this recipe

  

  I cooked this yesterday as a warming stew for Bonfire Night and it went down a treat. I must admit to getting very nervous when it was cooking as it looked a bit like dishwater but the end result was superb and everyone thoroughly enjoyed it.

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• LauraTf

  06 November 2011

  LauraTf rated and commented on this recipe

  

  I took the onions out to brown the meat (that I'd patted dry with paper towel) and kept the pan as dry as I could. Still didn't make the dish a rich brown. Delicious though with melt in the mouth meat. Used some nutmeg instead of one stick of cinamon and still festive and tasty.

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• piglet

  24 November 2011

  piglet commented on this recipe

  I would agree with the dishwater description. i used leg of lamb as needed using up - a waste of good meat. looked horrible and if it hadnt been for the apricots i think i would have binned it. if i made it again (which i wouldnt) i would have browned the meat first to seal it and give it colour and i would have either used ground spices( too many whlole to succesfully pull out) and i would finish it with either spinach or ground corriander.

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• misssharon70

  17 December 2011

  misssharon70 commented on this recipe

  I made this for a pre-xmas family get together and served it with Seasalt and rosemary roast potatoes and braised sticky red cabbage.. WOW what a perfect combination. I will definately make this dish again in the future.

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Ingredients

• 2 large onions , finely chopped
• 4 garlic cloves , sliced
• 5cm fresh root ginger , shredded
• 2 tbsp olive oil
• 1½kg 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
• 1½kg 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, sugar 22g, salt 0.82 g

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