Lamb Apricot Stew. This One - Pot Lamb Stew with Christmas spices is a sweet and gently spiced lamb & apricot dish. Slow-cooked to tender perfection and packed with flavour. This is by far the best lamb stew recipe that all your family will love. It's quick and easy to cook and it tastes amazing. Simple one pot lamb stew that everyone can make.

Ingredients
- 2 large onions, finely chopped
- 4 garlic cloves, sliced
- 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
- 2 bay leaves
- 2 tsp ground coriander
- 3 tbsp ground almonds
- 850ml beef stock
- 250g pack ready-to-eat dried apricots
-1 tsp salt

Instructions

- Fry the onions, garlic and ginger in the oil for about 5 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.


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