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



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