|2 kg||lamb — neck|
|2||onion — large, halved and thinly sliced|
|3 cloves||garlic — cloves, crushed|
|2 tsp||coriander — ground|
|2 tsp||cumin — ground|
|2 tsp||garam masala — or curry powder|
|1/2 tsp||nutmeg — ground|
|1/2 tsp||cinnamon — ground|
|500 g||cherry tomatoes — halved|
|6||tomatoes — medium, chopped|
|750 ml||stock — chicken|
|1||tomato purée — large tin|
|3 Tbs||jam — apricot|
|rice — jasmine, to serve|
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 enought 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, it needs to be pleasantly sweet.
Serve with the cooked jasmine rice.
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