Tajine with Lamb, Apricots and Almonds

Ingredients

• 700 g boneless lamb shoulder
• 100 g raisins
• 2 onions
• 3 Garlic cloves
• 400 g dried apricots
• 3 tbsp olive oil
• 400 ml Vegetable broth
• 1 tsp turmeric
• Salt
• black pepper (freshly ground)
• 50 g Pistachios
• 2 pinch saffron strands
• Cinnamon
• 2 tbsp blanched almond kernels
• 2 tbsp parsley

Instructions

1. 1.

   Wash the lamb shoulder, pat dry with kitchen paper, remove fat and sinews, and cut the meat into about 2 cm cubes. Soak the raisins in water. Peel and finely chop the onions and garlic. Chop 100 g of apricots and the pistachios. Heat the oil in a pot, brown the lamb pieces, onions and garlic while stirring. Add the vegetable broth, season heavily with turmeric, salt and pepper, add the chopped apricots and pistachios, cover and simmer for about 40 minutes. Remove the lid, add the whole dried fruits and continue to simmer for another 15–20 minutes over medium heat. Season with saffron, cinnamon, salt and pepper and let everything simmer on low heat for an additional ~5 minutes.

2. 2.

   Taste the lamb pot again, sprinkle with almonds and parsley leaves before serving.