Dinner

Lamb with Christmas Spices Recipe

ByJack Voss November 21, 2025November 21, 2025

Introduction

This Lamb with Christmas Spices recipe brings warm, festive flavors to your table with fragrant spices and tender lamb. It’s a comforting dish perfect for holiday gatherings or cozy winter dinners.

A white pot filled with a rich stew that has visible pieces of brown meat, orange carrot slices, green bay leaves, and darker brown cooked mushrooms, all mixed in a thick, creamy brown sauce. The pot sits on a woven mat, placed on a white marbled surface with a blue and white cloth napkin next to it. In the background, there is a white plate with some blue designs and a fork on it, partially visible. 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 shredded ginger gently for about 15 minutes until softened and fragrant.
Step 2: Add the lamb chunks and stir-fry until browned on all sides.
Step 3: Stir in the cinnamon sticks, cloves, cardamom pods, saffron, bay leaves, and ground coriander. Cook over the heat for a few minutes to release the spices’ aromas.
Step 4: Add the ground almonds, then pour in the beef stock and season to taste with salt and pepper.
Step 5: Cover the pan and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
Step 6: Add the dried apricots, then continue to simmer for another 15 minutes until the lamb is tender and the sauce has thickened. Add a little water if the sauce becomes too thick.

Tips & Variations

For a different twist, try replacing the lamb with diced stewing beef and swap apricots for pitted prunes and whole shallots. Omit saffron and cinnamon, add 2 tablespoons red wine vinegar, and simmer 30 minutes longer for tender meat with a rich, tangy flavor.

Storage

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

How to Serve

The image shows a round white ceramic pot filled with a rich stew that has several layers of ingredients. The bottom layer is a thick, brownish gravy that looks creamy. On top of this gravy, there are slices of cooked carrots in a bright orange color and chunks of dark brown meat. Scattered around are green bay leaves and dark brown caramelized onions that add texture. The pot sits on a woven circular mat, and beside it, there is a white cloth with blue stripes. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb instead of lamb neck fillets?

Yes, you can use other tender cuts like lamb shoulder or leg, but keep in mind cooking times may vary slightly. Neck fillets work well because they become tender during slow cooking.