Lamb with Christmas spices

Lamb with Christmas spices

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(13 ratings)

Prep: 20 mins Cook: 1 hr


Serves 6
Keep this in the freezer ready for dinner parties and serve it with rice and salad or crunchy potatoes and vegetables

Nutrition and extra info

  • Freezable


  • kcal699
  • fat43g
  • saturates18g
  • carbs25g
  • sugars22g
  • fibre5g
  • protein56g
  • salt0.82g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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…


  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.

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Comments, questions and tips

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11th Apr, 2016
Use a good strong stock and some port, and brown the meat. I make a double batch and freeze in portion sizes, and it tastes even better
14th May, 2014
Made as part of a buffet for a birthday party. Took advice and browned the meat well first. Really made a difference to the appearance. After cooking I strained off the liquid and let it cool so I could easily take some of the fat off the top. Everyone loved it and complained that there wasn't enough of it! Froze really well too.
17th Dec, 2011
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.
24th Nov, 2011
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.
6th Nov, 2011
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.
6th Nov, 2011
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.
2nd Nov, 2011
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
24th Dec, 2010
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!
9th Dec, 2010
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.
8th Dec, 2010
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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