Description
A fragrant and hearty lamb stew infused with warm Christmas spices including cinnamon, cloves, cardamom, and saffron. Tender lamb neck fillets are braised slowly with onions, garlic, ginger, and dried apricots to create a rich and comforting dish perfect for festive occasions or cozy winter meals.
Ingredients
Scale
Main 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
- Prepare the aromatics: Fry the finely chopped onions, sliced garlic, and shredded fresh ginger in olive oil over medium heat for about 15 minutes until they are soft and fragrant, developing a sweet and rich base for the stew.
- Brown the lamb: Add the lamb neck fillet chunks to the pan and stir-fry until all the pieces are browned evenly on all sides, sealing in the juices and adding depth of flavor.
- Add spices and almonds: Incorporate the cinnamon sticks, cloves, cardamom pods, saffron, bay leaves, and ground coriander to the pan. Cook them briefly over the heat to release their aromatic oils, then stir in the ground almonds to thicken the sauce and add nuttiness.
- Add stock and simmer: Pour in the beef stock and season the stew to taste with salt and pepper. Cover the pan and let it simmer gently for 45 minutes, stirring occasionally to prevent sticking and to allow the lamb to become tender.
- Add apricots and finish cooking: Stir in the ready-to-eat dried apricots and simmer uncovered for an additional 15 minutes until the lamb is tender and the apricots have softened, enriching the sauce with a fruity sweetness. If the sauce thickens too much, thin it with a little water.
- Optional freezing instructions: To freeze, allow the stew to cool completely, then place it in airtight freezer containers or bags. It will keep for up to three months. Thaw in the fridge for about 6 hours before reheating gently in a pan until piping hot.
Notes
- For a variation, replace lamb with diced stewing beef, apricots with pitted prunes, omit saffron and cinnamon, add 2 tbsp red wine vinegar, and simmer an additional 30 minutes until meat is tender.
- Stewing lamb neck is ideal for slow cooking due to its tenderness and flavor when braised slowly.
- Use good quality beef stock for best flavor depth.
- Season to taste after adding stock for balanced seasoning.
- This dish pairs well with couscous, rice, or crusty bread to soak up the flavorful sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern inspired, Christmas
Keywords: lamb stew, Christmas spices, cinnamon lamb, braised lamb, winter recipe, festive lamb dish
