- 2 large onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, sliced
- 5cm fresh root ginger, shredded
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1½ kg lean lamb neck fillets, cut into chunks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 2 cinnamon sticks
- 8 cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
- 6 cardamom pods
- good pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 2 bay leaves
- 2 tsp ground coriander
- 3 tbsp ground almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 850ml beef stock
- 250g pack ready-to-eat dried apricots
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
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.
Braised beef with prunesReplace 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.