ingredients
serves: 4
2 tbsp spoons oil
750 g boned leg of lamb, cubed
2 onions chopped
8 tbsps red wine
2 x 227 g cans tomatoes
2 cloves garlic crushed
1 tsp turmeric
1/2 tsp each ground ginger and chilli seasoning
125 g seedless raisins
salt
to serve
1/2 cup (50 g) 2 oz split, blanched almonds toasted
method
1. Heat the oil in a pan and brown the meat, a few pieces at a time, removing the pieces as they brown.
2. Add the onions to the pan and cook stirring, until soft.
3. Return the meat to the pan and add the remaining ingredients with salt to taste.
4. Bring to the boil. cover and simmer for about 1 1/2 hours. Cool.
5. To freeze spoon into a foil dish, cover, place in a polythene bag, seal, label and freeze.
6. To serve, unwrap and reheat from frozen in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 1 1/2 hours or until heated through, covering with foil when the meat is thawed.
7. Sprinkle with the almonds.
