2 carrots, diced

1 celery stalk, diced

5cm fresh root ginger, shredded

2 tbsp olive oil

1½ kg lean lamb neck fillets, cut into chunks

4 tomatoes, chopped

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

Serves - 4


Fry the vegetables 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 60 mins, stirring occasionally 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.

Recipe adapted from: Good Food
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