Dinner

Lamb with Christmas Spices Recipe

ByJake Silas November 20, 2025November 20, 2025

Introduction

This warming lamb dish is infused with festive Christmas spices, perfect for cozy dinners during the holiday season. Tender lamb neck fillets simmer slowly with aromatic spices, almonds, and sweet apricots for a rich and flavorful meal.

The image shows a white ceramic pot filled with a rich meat stew. The stew has chunks of browned meat mixed with orange carrot slices and dark brown sautéed onions. There are also green bay leaves and some sticks of cinnamon visible, adding texture and color contrast. The pot sits on a woven coaster with a white cloth featuring blue stripes beneath it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the olive oil in a large pan and fry the onions, garlic, and ginger gently for about 15 minutes until softened.
Step 2: Add the lamb chunks and stir-fry until they are browned on all sides.
Step 3: Toss in the cinnamon sticks, cloves, cardamom pods, saffron, bay leaves, and ground coriander. Cook over the heat for a few minutes to release their fragrances, then add the ground almonds and stir well.
Step 4: Pour in the beef stock and season with salt and pepper to taste. Cover the pan and let it simmer gently for 45 minutes, stirring occasionally.
Step 5: Add the dried apricots to the pan and continue to simmer for another 15 minutes, or until the lamb is tender. If the sauce becomes too thick, thin it with a little water.

Tips & Variations

For a variation, replace the lamb with diced stewing beef and apricots with pitted prunes and some whole shallots. Omit the saffron and cinnamon, then add 2 tablespoons of red wine vinegar. Simmer about 30 minutes longer until the meat is tender.

Storage

Allow the dish to cool completely before transferring it into a freezer container or freezer bags. It can be kept frozen for up to 3 months. To reheat, thaw in the refrigerator for about 6 hours, then warm in a pan until piping hot throughout.

How to Serve

The image shows a white ceramic pot filled with a rich stew, placed on a wicker trivet over a white marbled surface. Inside the pot, there are chunks of tender meat mixed with sliced carrots and whole bay leaves, all covered in a thick brown sauce. Pieces of browned mushrooms and caramelized onions scatter on top, adding texture and color contrast. A white cloth with blue stripes is partially tucked under the pot on the right side, with a hint of a white plate and a silver fork in the background. The scene is lit softly to highlight the warm, hearty dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, other cuts like lamb shoulder or stewing lamb can work well. Just allow for longer cooking times if the meat is tougher to ensure tenderness.

Is it possible to make this dish in a slow cooker?

Absolutely. Follow the initial frying steps on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender.