450g diced lean lamb 1 tsp. (5 ml) ground black pepper 3 tsp. (15 ml) Robertsons paprika 1 tsp. (5 ml) Robertsons ground cinnamon 2 tsp. (10 ml) Robertsons turmeric 1 Tbsp. (15 ml) Flora Regular margarine 1 large onion, chopped 1 clove garlic, chopped 55g dried apricots 25 g sultanas or raisins 25g toasted flaked almonds 2 tsp. (1o ml) honey 570ml Knorrox beefstock 800g tin chopped tomatoes 2 tsp. (10 ml) tomato puree 1 Tbsp. (15 ml) chopped fresh coriander, to garnish 1 Tbsp. (15 ml) chopped fresh parsley, to garnish

Preparation (for 4 portion) for



  1. Preheat oven to 170°C
  2. Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
  3. Heat Flora Regular margarine in a casserole dish, add in onion and garlic and fry until softened.
  4. Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
  5. Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.

If you’re looking for tasty Flora recipes that have your heart health in mind, be sure to take a look at our selection of healthy recipes.

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