Product(s):
NZ Premium Grass-Fed Lamb Shoulder, Roast Tied Boneless
Preparation time: 20 mins Cooking time: 1 hrs Serving: 6
Ingredients:
- 2 large onions
- finely chopped
- 4 garlic cloves, sliced
- 5cm fresh root ginger shredded
- 2 tbsp olive oil
- 1½ kg lean lamb shoulder
- 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:
- 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.
Posted by Aussie Meat and for this fabulous recipe, we thank Sara Buenfeld for the recipe link is https://www.bbcgoodfood.com/recipes/13384/lamb-with-christmas-spices
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Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.