1kg Lamb Shoulder, cut into chunks
2 x Onions
Juice and grated rind of a Lemon
200g The Pantry Dried Apricots
1 x Quixo Chicken Stock Cube
400ml Boiling Water
75g Grandessa Pure Set Honey
1 x 500g Bilash Tikka Sauce
1 tsp of each Stonemill Ground Ginger, Cumin and Cinnamon
50g The Pantry Flaked Almonds
A little Solesta Sunflower Oil
In a large frying pan, brown the lamb in batches in some hot oil then transfer to a large heavy-bottomed saucepan or a tagine.
Peel and chop the onions and add to the lamb.
Cut the dried apricots in half and add to the pan.
Peel and chop the carrots and add to the pan.
Sprinkle over the ground spices.
Dissolve the stock cube in the boiling water then add to the pan along with the tikka sauce.
Stir in the honey, lemon juice and rind then mix well.
Bring the mixture to the boil, stirring as you do.
Cover and simmer on a low heat for 2 hours, stirring occasionally, until the lamb is tender.
Sprinkle over the flaked almonds and serve.
Great served with Worldwide Foods Cous Cous.
Aldi Wine Matches
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