Ingredients:

• 2 kg – lamb cubes
• 1 cup – Orange juice
• 2 cubes – Maggi Chicken stock, dissolved in 2 cups of hot water
• 2 tbsp – Olive oil
• 1 medium onion, halved
• 2 Cloves – garlic, crushed
• 1 stick – Cinnamon
• 1 cm – fresh ginger, peeled
• 2 tbsp – cornflour
• 1 tbsp – water
• 1 tbsp – chopped fresh Coriander leaves
• For Caramelized Apple:
• 1 kg – apples, peeled, cored and sliced
• 60 g – Butter
• 4 tbsp – Brown sugar
• 3 tbsp – toasted Almonds

Method:

1. Heat oil in saucepan, add meat and cook until well browned all over.
2. Add onion, garlic, cinnamon, ginger, dissolved Maggi Chicken Stock and orange juice.
3. Simmer, covered for 1 hour or until meat is tender. Remove meat and keep warm.
4. Strain juices from saucepan into another clean saucepan.
5. Simmer, uncovered for 10 mins. or until the juice has reduced to 1 cup.
6. Add blended corn flour and water, and then stir over heat until sauce boils and thickens slightly.
7. Pour sauce over lamb with caramelized apples.
8. Sprinkle with coriander leaves.
9. For Caramelised Apples:
10. Melt butter in a frying pan, add apples white stirring and cook until browned.
11. Add sugar, stirring gently over a low heat for about 5 mins. or until apple mixture starts to caramelize. Stir in almonds.