Roast Lamb with Christmas Spices

ROAST LAMB WITH CHRISTMAS SPICES

INGREDIENTS:

• 1½ kg lean lamb neck fillets, cut into chunks                                                                                
• 2 large onions, finely chopped

The spices below can be purchased (subject to availability), at Ally's Nature Kitchen located in Fore Street, St Austell, PL25 5EW. Click on the picture to a link to the full website.

• 4 garlic cloves, sliced
• 5cm fresh root ginger, shredded
• 2 tbsp olive oil                                                                       
• 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.

METHOD:               

1. 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.
2. 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.
3. 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. 

Alternatively, why not try:

Braised beef with prunes

Replace lamb with diced stewing steak and apricots with pitted prunes and some whole shallots. Omit saffron and cinnamon and add 2 tbsp red wine vinegar. Expect to simmer for about 30 mins more until the meat is tender.

NUTRITION PER SERVING:
699 kcalories, 

Protein 56g, 

carbohydrate 25g, 

fat 43g,

saturated fat 18g, 

fibre 5g, 

sugar 22g, 

salt 0.82g

© Steve 2011.

WHY NOT SERVE WITH OLIVE OIL BAKED POTATOES

METHOD:

Heat oven to 200C/fan 180C/gas 6. Scrub the baking potatoes,par boil them for about ten mins, when you can be able to prick them with the tip of a knife, then pat dry. Slice lengthways into three. Drizzle olive oil into a large baking/roasting dish . Place the potatoes on the baking sheet, drizzle with olive oil, rub all over, then generously sprinkle with sea salt, crushed black pepper corns and chopped sprigs of fresh Rosemary, (optional). Bake for 40-45 mins (longer for extra crispiness) turning halfway, until golden brown and tender.


NUTRITION PER SERVING:

187 kcalories, 

protein 3.0g, 

carbohydrate 26.0g, 

fat 9.0 g, 

saturated fat 1.0g, 

fibre 2.0g, 

salt 0.53 g

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