Lamb Stock Pot
Knorr Lamb Stock Pots - a carefully balanced mix of delicious, gluten-free ingredients will melt in easily, ensuring an irresistible meaty flavor. View details
Let's Get Cooking
- 1 Heat oven to 160°C, 150°C fan, or Gas mark 3.
- 2 Heat half the oil and fry the lamb in batches until it’s brown all over. Once all the meat is browned, place on a plate.
- 3 Heat the rest of the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
- 4 Place the lamb back in the pan, and add the apricots and the butternut squash. Pour the chopped tomatoes, water and the Lamb Stock Cube into the pan and increase the heat, bringing the contents to the boil.
- 5 Then cover the dish with a lid and place in the oven for 2–2 1/2 hours or until the lamb is tender.
- 6 Scatter the chopped coriander as a garnish when you serve.
