Ingredients
-
1 1/2
kg Lean lamb neck fillets, cut into chunks
-
850
ml Beef stock
-
2
Tbsp. Olive oil
-
2
Large onions, finely chopped
-
4
Garlic cloves, sliced
-
5
cm Fresh root ginger, shredded
-
2
Bayara cinnamon sticks
-
8
Bayara cloves
-
6
Bayara cardamom pods
-
1
Pinch of Saffron from Bayara
-
2
Bayara bay leaves
-
2
Tbsp.Bayara ground coriander
-
3
Tbsp. Bayara ground almonds
-
250
g Bayara dried apricots
Lamb Stew with Christmas Spices
- 1- Fry the onions, garlic and ginger in the oil for about 15 minutes.
- 2- Add the lamb and stir-fry until brown.
- 3- Add the spices, cook over the heat to release their flavors, then add the almonds. Pour in the stock and season to taste.
- 4- Cover the pan and simmer for 45 minutes, stirring occasionally. Add the apricots, then simmer 15 minutes more until the lamb is tender. Thin with a little water if the sauce starts to get too thick.
