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Preparation:

  • Olive oil 5 ml
  • Onions (finely diced) 2 pc
  • Garlic (crushed) 26 g
  • Ginger (crushed) 12 g
  • Cumin (ground) 15 ml
  • Coriander (ground) 10 ml
  • Lamb shoulder, cut into cubes 1.4 kg
  • Salt and freshly ground to taste
  • Boiling water 500 ml
  • Apricots, dried 150 g
  • Tin of chickpeas 300 g
  • Flaked almonds, lightly toasted 45 ml
  • Coriander, fresh, chopped for garnish 6 g
  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 salt and pepper and brown well.Add Knorr Tomato Pronto and Knorr 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.
    • 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.

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