Viande d'agneau à l'abricot
- 750 gr.(1,65 lbs) boneless lamb thigh or arm
- Salt
- Black pepper
- 2 tablespoons of flour
- 2 tablespoons of olive oil
- 2 medium onions
- 3 green peppers
- 1 pinch grated fresh ginger
- 3 cups beef broth
- 1 pinch of saffron or safflower
- 1 cup of hot water – for saffron
- juice of 1 lemon
- 1 teaspoon of coriander
- 1 cup of dried apricots
- 1 green pepper
Put 1 pinch of saffron in 1 glass of hot water and set aside to give color to the saffron.
Take the coarsely chopped meat in a mixing bowl.
Add in the flour, salt and pepper.
Mix the flour all over the meat with your hands.
Take your pot on the stove, add olive oil and heat it.
Add the meat to the heated oil and cook until one side turns golden.
When one side of your meat is cooked, turn the other side and continue cooking.
When the meat is well-colored, add the onion you cut into blarney and the green pepper that you slice thinly and continue cooking.
Add grated ginger, salt and pepper and mix.
Add the saffron water and broth and let it boil over high heat.
When the broth in the pot boils, reduce the heat and cook for 1 hour on low heat with the lid of the pot closed.
After 1 hour, open the lid of the pot and mix it once.
Add lemon juice, crushed coriander in a mortar, dried apricots cut in half and green pepper sliced thinly and cook for another 15 minutes.
Let your cooked meat rest for 10 minutes and serve hot.
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