Lamb with Christmas spices

recipe

Lamb with Christmas spices

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This is pleasantly spiced without being particularly themed to a country, making it flexible enough to serve with rice and salad or crunchy potatoes and vegetables

Ingredients

2 large onions, finely chopped
4 garlic cloves, sliced
5cm fresh root ginger, shredded
2 tbsp olive oil
1.5kg/3lb 5oz 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/11/2pts beef stock
250g pack ready-to-eat dried apricots

Serves: 6 Preparation: 20 Cook Time: 60 Total Time: 80min

Directions

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Fry the onions, garlic and ginger in the oil for about 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 mins, stirring occasionally. Add the apricots, then simmer mins more until the lamb is tender. Thin with a little water if the sauce starts to get too thick.

Source: Good Food Magazine