Lamb with Christmas Spices.

Serves 6.


  • 2 large onions, finely chopped.
  • 4 garlic cloves, sliced.
  • 5cm fresh root ginger, shredded.
  • 2tbsp olive oil.
  • 1.5kg/3lb 5oz lean lamb leg meat, 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/ 1½ pts beef stock.
  • 250g pack ready-to-eat dried apricots.


  1. Fry the onions, garlic and ginger in the oil for about 15 mins.

  2. Add the lamb and stir-fry until browned.

  3. Add the spices, cook over the heat to release their flavours, then add the almonds.

  4. Pour in the stock and season to taste.

  5. Cover the pan and simmer for 45 mins, stirring occasionally.

  6. Add the apricots and then simmer 15 mins more until the lamb is tender.

  7. Thin with a little water if the sauce starts to get too thick.

To freeze, cool, and then pack into a freezer bag or container. Will keep for up to 3 months. Thaw for 6 hrs in the fridge, and then reheat in a pan until bubbling hot.