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Lamb with Christmas spices

Lamb with Christmas spices

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A star rating of 4.4 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Keep this in the freezer ready for dinner parties and serve it with rice and salad or crunchy potatoes and vegetables

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal699
fat43g
saturates18g
carbs25g
sugars22g
fibre5g
protein56g
low insalt0.82g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

A star rating of 4.4 out of 5.13 ratings
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