Heat the oil in a large saucepan.
Add the meat in small batches, and cook over a medium heat until well browned.
Return all the meat to the pan.
Add all the remaining ingredients (except the almonds) and season with pepper.
Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
Garnish with the almonds, and serve with rice.
Ingredients:
4 teaspoons oil
750 g diced lamb
500 ml beef stock or 500 ml chicken stock
2 small onions, chopped
125 g pitted prunes
100 g dried apricots, halved
2 tablespoons tomato paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup toasted slivered almonds
Steps/Methods:
Heat the oil in a large saucepan.
Add the meat in small batches, and cook over a medium heat until well browned.
Return all the meat to the pan.
Add all the remaining ingredients (except the almonds) and season with pepper.
Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
Garnish with the almonds, and serve with rice.
