Enjoy with all your senses: This fine dish makes this easy.
The lamb with the fruits and fine spices exudes the mysterious touch of the Orient.
Mix the meat with coriander powder, cinnamon and olive oil, marinate in about 1 hour.
Dried apricots in a measuring cup form. Bring orange-apricot juice to a boil and pour over it, soak for about twenty min.
Set aside some soaked apricots, mash the rest with the liquid.
Heat oil in a frying pan. Add meat in portions, dust with flour, fry, remove, season.
Reduce temperature, dab drippings with kitchen roll, perhaps add a little oil. Sauté onion, garlic and ginger, add pureed apricots and water, bring to a boil. Add meat, half of the almond kernels and saffron. Cover and simmer at low temperature for about 1 1/4 hours.
Mix in the apricots set aside. Garnish with the remaining almond kernels.
Goes well with: Couscous Tip: use beef stew instead of lamb stew. The braising time is extended by fifteen min.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!