Ingredients
2 kg Lamb Neck, sliced
2 Onions – halved and thinly sliced
3 Garlic cloves, chopped
8g Coriander, ground
8g Cumin, ground
8 g Garam masala
1g Cloves
1g Cinnamon, ground
15g Sugar
500 g Cherry tomatoes, halved
6 Tomatoes, chopped
750 ml Lamb stock
1 Tin Tomato puree
20 g Apricot jam
3 Bay Leaves
Method
Pre heat the oven to 150 °C
In a large casserole pot, brown the lamb in batches, remove and set aside
In the same pot, fry the onions until soft and golden
Add the garlic and spices and fry for another minute before adding the tomatoes
Cook until the tomatoes are softened and their juices have been released
Add the lamb back to the pot and stir to coat the lamb with the tomatoes and spices
Combine the stock, tomato puree and apricot jam and pour over the lamb
You need enough to just cover the lamb, add the bay leaves
Reduce the heat, cover and allow to simmer gently for 2 to 2.5 hours until the lamb can be pulled from the bone
Check the seasoning and adjust if needed, it needs to be pleasantly sweet