Cinnamon Spiced Lamb with Apricots

• Place the cinnamon sticks and oil in a saucepan and heat to release the spices natural oils. Add the lamb and onion, cook over a high heat for 4-5 minutes or until the meat is well browned and the onions lightly coloured.

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• Stir in the green chilli and Garam Masala and cook for a further minute. Then add the tomatoes, apricots and 150 ml (0.25 pt) water.

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• Cover and simmer for 25-30 minutes or until the lamb is tender and the sauce reduced.

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Slow cooking:

• For a slow cook recipe, proceed as above using boned shoulder of lamb, loin chops or whole lamb shanks, cover and transfer to a preheated oven 170 oC / Fan 150 oC / Gas Mark 3 and cook for 1.5 hours or until the lamb is tender. Check halfway through cooking and add extra water if required.

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