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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb with Christmas spices Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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 hr
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
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
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.
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.
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.
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.
Nutrition per serving:
699 kcalories, protein 56g, carbohydrate 25g, fat 43 g, saturated fat 18g, fibre 5g, sugar 22g, salt 0.82 g
Recipe from Good Food magazine, November 2009.
More from the Lebanese Recipes Kitchen:
Family meals: Easy lamb tagine
Fruity lamb tagine
Lamb tagine with dates & sweet potatoes
Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
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