Lamb with Christmas spices

Keep this in the freezer ready for dinner parties and serve it with rice and salad or crunchy potatoes and vegetables

  • Prep:20 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 699
  • fat 43g
  • saturates 18g
  • carbs 25g
  • sugars 22g
  • fibre 5g
  • protein 56g
  • salt 0.82g


  • 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


Braised beef with prunes
Replace lamb with diced stewing steak and apricots with pitted prunes and some whole shallots. Omit saffron and cinnamon and add 2 tbsp red wine vinegar. Expect to simmer for about 30 mins more until the meat is tender.


  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.

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