LAMB WITH CHRISTMAS SPICES
- 2 large onions finely chopped
- 4 garlic cloves sliced
- 5cm fresh root ginger, shredded
- 2 tbsp olive oil
- 1 ½kg lamb fillet cut into cubes.
- 2 cinnamon sticks
- 8 cloves
- 6 cardamon pods
- Good pinch of saffron
- 2 bay leaves
- 2 tsp ground ginger
- 3 tbsp ground almonds
- 850ml beef stock
- 250g/8.82oz pack of dried apricots
Fry onions garlic and ginger in the oil for 7 minutes
Add the lamb and brown.
Add all the spices and cook to release all the flavours, then add the almonds.
Pour in the stock and season to taste.
Bring to the boil for 20 minutes
Add the apricots and boil for a further 5 minutes
place lided pot in the wonderbag for 3 hours to finish cooking.
This meal is great served with crusty bread rolls.