Lamb with Christmas spices

• large onions↗2

  finely chopped

• garlic cloves↗4

  sliced

• 5cm fresh root ginger

  shredded

• olive oil↗2 tbsp tbsp
• lean lamb↗1 ½kg kg

  neck fillets, cut into chunks

• cinnamon sticks↗2
• cloves↗8
• cardamom pods↗6
• good pinch saffron
• bay leaves↗2
• ground coriander↗2 tsp tsp
• ground almonds↗3 tbsp tbsp
• beef stock↗850ml ml
• pack ready-to-eat dried apricots↗250g g

Step-by-step instructions

1. 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. 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. 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.