How to prepare Lamb with Christmas Spices?

Product(s):

NZ PREMIUM GRASSFED LAMB SHOULDER, ROAST TIED BONELESS

Preparation:     

     Preparation time: 20 mins

     Cooking time: 1 hrs 

     Serving: 6 

Ingredients:  

• 2 large onions
• finely chopped
• 4 garlic cloves, sliced
• 5cm fresh root ginger shredded
• 2 tbsp olive oil
• 1½ kg 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 beef stock
• 250g pack ready-to-eat dried apricots 

Instructions: 

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.

Posted by Aussie Meat and for this fabulous recipe, we thank Sara Buenfeld for the recipe link is https://www.bbcgoodfood.com/recipes/13384/lamb-with-christmas-spices