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  • 2 tbsp oil
  • 1kg lamb neck fillet, diced
  • 2 onions, sliced
  • 1 clove garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tsp cinnamon
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 ½ tbsp tomato puree
  • 400g chopped tomatoes
  • 6 dried apricots, chopped
  • 1 ½ tbsp honey
  • juice of half a lemon


  1. Pre-heat the oven to 160C / 325 F.
  2. Heat 1 tbsp of oil in a casserole. Brown the lamb in batches. Set aside.
  3. Heat the remaining oil in the pan, add the onion, garlic and ginger and fry for 3 to 4 minutes. Add the spices, tomatoes, puree, apricots, honey and lemon. Stir and add the lamb. Bring up to the boil. Cover and simmer on the hob or in the oven for 1 ½ hours until tender. Season to taste.
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