Mulled Lamb

A festive dish of spiced lamb neck fillet braised in port and stock with prunes, shallots, and aromatic spices.

Lamb Dairy Free Christmas Festive Slow Cook

Estimated Nutrition

Calories

931

kcal / serving

3724 kcal total

Carbs

67.1g

per serving

268.2 g total

Fat

49.6g

per serving

198.4 g total

Protein

38.6g

per serving

154.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

300

Prune

piece

Pomegranate

seeds only

GrainsCereals

Plain Flour

Liquids

300

Port

800

Lamb Stock

or beef stock

Meat

600

Lamb Neck Fillet

cut into large chunks

NutsSeeds

tsp

Cardamom

seeds only

tsp

Cumin

seeds

tsp

Cinnamon

ground

stick

Cinnamon

piece

Salt

to taste

piece

Black Pepper

freshly ground

piece

Mint

leaves

OilsFats

44.4

Groundnut Oil

plus extra for frying

Vegetables

piece

Shallot

baby

Method

Serve garnished with pomegranate seeds and torn mint leaves.

Cover and bake in the oven for one hour.

Stir in the port, stock, prunes, cinnamon stick, and seasoning.

Return lamb to the pan and cook with flour for one minute.

Grind cardamom and cumin seeds into a powder then stir in the ground cinnamon.

Preheat the oven to 180°C.

Remove lamb and fry shallots for five minutes until golden-brown.

Fry the lamb in a casserole with a little oil until browned all over.

Mix spices with groundnut oil and rub the paste onto the lamb chunks.