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  • Olive oil 5 ml
  • Onions (roughly chopped) 2 pc
  • Fresh garlic (finely chopped) 26 g
  • Ginger (crushed) 12 g
  • Robertsons Cayenne Pepper
    Robertsons Cayenne Pepper
    10 ml
    Added to cart: Robertsons Cayenne Pepper
  • Robertsons Turmeric
    Robertsons Turmeric
    15 ml
    Added to cart: Robertsons Turmeric
  • Robertsons Cinnamon
    Robertsons Cinnamon
    10 ml
    Added to cart: Robertsons Cinnamon
  • Cumin (ground) 15 ml
  • Coriander (ground) 10 ml
  • Lamb shoulder, cut into cubes 1.4 kg
  • Salt and freshly ground to taste
  • Knorr Beef Stock Granules
    Knorr Beef Stock Granules
    10 g
    Added to cart: Knorr Beef Stock Granules
  • 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.