Substances
- 2 vast onions, finely chopped
- 4 garlic cloves, sliced
- 5cm current root ginger, shredded
- 2 tbsp olive oil
- 1 ½kg lean lamb neck fillets, reduce into chunks
- 2 cinnamon sticks
- 8 cloves
- 6 cardamom pods
- true pinch saffron
- 2 bay leaves
- 2 tsp floor coriander
- 3 tbsp floor almonds
- 850ml red meat stock
- 250g pack ready-to-indulge in dried apricots
Manner
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STEP 1
Fry the onions, garlic and ginger within the oil for roughly 15 mins. Add the lamb and streak-fry till browned. Add the spices, cook over the heat to originate their flavours, then add the almonds. Pour within the stock and season to taste.
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STEP 2
Conceal the pan and simmer for forty five mins, stirring on occasion. Add the apricots, then simmer 15 mins extra till the lamb is tender. Skinny with a little bit water if the sauce starts to bag too thick.
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STEP 3
To freeze, frigid, then pack into a freezer container or baggage. Will keep for as much as three months. Thaw for 6 hrs within the fridge, then reheat in a pan till bubbling sizzling.