Lamb With Christmas Spices Recipe

This aromatic festive tagine features lean lamb shoulder slow-cooked with warming cinnamon, cardamom and saffron. The addition of sweet apricots and ground almonds creates a rich, fragrant sauce that is perfect for a winter celebration.

Ingredients

• 2 large onions

• finely chopped

• 4 garlic cloves, sliced

• 5cm fresh root ginger shredded

• 2 tbsp olive oil

• 1½ kg lean lamb shoulder

• 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

Instructions

1. 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.
2. 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.
3. 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.