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Preparation:

  • Olive oil 5 ml
  • Fresh garlic (finely chopped) 26 g
  • Ginger (crushed) 12 g
  • Boiling water 500 ml
  • Onions (peeled and diced) 320 g
  • Cumin (ground) 7 g
  • Coriander (ground) 5 g
  • Lamb shoulder(cut into cubes) 1.4 kg
  • Apricots(dried) 167 g
  • Chickpeas (tinned) 300 g
  • Coriander(fresh, chopped for garnish) 6 g
  • Flaked almonds(lightly toasted) 45 ml
  1. Preparation:

    • Heat a large casserole pot with the olive oil and sauté onions, garlic and ginger for a few minutes or until onions are soft and translucent.
    • Add Robertsons Cayenne Pepper, Robertsons Turmeric, Robertsons Cinnamon, ground cumin and ground coriander and fry for a further couple of minutes to release all the aromas from the spices.
    • Add lamb, season with Knorr Aromat Original. Add Knorr Tomato Pronto and Knorr Professional Beef Stock Granules (mixed with 500 ml boiling water) and bring to a simmer.
    • Cover with lid and simmer gently for 2-3 hours or until lamb is soft and tender.
    • Approximately 30 minutes before the lamb is done, stir in the apricots and chickpeas and continue to cook until lamb is tender.
    • Garnish with fresh coriander and scatter over the toasted almonds just before serving.
    • Serves 8 portions.