Description
A flavorful and aromatic lamb stew infused with traditional Christmas spices like cinnamon, cloves, cardamom, and saffron, slow-cooked to tender perfection with dried apricots and ground almonds, creating a rich and festive dish perfect for holiday gatherings.
Ingredients
Scale
Spices and Aromatics
- 2 cinnamon sticks
- 8 cloves
- 6 cardamom pods
- Good pinch saffron
- 2 bay leaves
- 2 tsp ground coriander
Meat and Vegetables
- 2 large onions, finely chopped
- 4 garlic cloves, sliced
- 5cm fresh root ginger, shredded
- 1½ kg lean lamb neck fillets, cut into chunks
Additional Ingredients
- 2 tbsp olive oil
- 3 tbsp ground almonds
- 850ml beef stock
- 250g pack ready-to-eat dried apricots
Instructions
- Prepare Aromatics: Heat olive oil in a pan and fry the finely chopped onions, sliced garlic, and shredded ginger for about 15 minutes until softened and fragrant.
- Brown the Lamb: Add the lamb neck fillet chunks to the pan and stir-fry until they are browned on all sides, sealing in their juices.
- Add Spices and Almonds: Introduce the cinnamon sticks, cloves, cardamom pods, saffron, bay leaves, and ground coriander to the pan. Cook briefly to release their flavors, then stir in the ground almonds evenly.
- Simmer the Stew: Pour in the beef stock, season to taste, cover the pan with a lid, and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
- Add Apricots and Continue Cooking: Add the dried apricots to the stew and simmer uncovered for an additional 15 minutes until the lamb is tender and the sauce has thickened. If the sauce gets too thick, thin it with a little water.
- Serving and Storage: Serve hot as a festive main dish. To store, cool the stew completely, then freeze in suitable containers for up to 3 months. Thaw in the fridge for 6 hours and reheat in a pan until bubbling hot.
Notes
- For a variation, replace the lamb with diced stewing steak and apricots with pitted prunes and whole shallots.
- Omit saffron and cinnamon, and add 2 tbsp red wine vinegar for the beef with prunes version.
- Simmer the beef version about 30 minutes longer until meat is tender.
- When reheating from frozen, ensure the dish is heated thoroughly to enjoy optimal flavor and safety.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: lamb stew, Christmas spices, festive lamb recipe, braised lamb, apricot stew, slow simmered lamb
