Ordinary stew, made from any chunks, has a ton of possibilities. After all, you can add spices to it to radically change the taste, and a soft consistency is easy to achieve by simply lengthening the cooking time.
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Lamb, which has an original taste by nature, lends itself best to spicy modifications.
To cook lamb stew, you will need:
• 700-750 g boneless lamb;
• onion;
• 3 cloves of garlic;
• 2.5 cm of ginger root;
• vegetable oil;
• a pinch of turmeric and cinnamon;
• 3 pods of cardamom;
• 1 tsp. coriander;
• 400-450 ml of broth;
• 1, 5 Art. l. almonds, chopped or petals;
• salt pepper;
• 150 g of dried apricots.
How to cook:
1. Finely chop the onion, finely grate the ginger and garlic.
2. Cut the meat into medium pieces.
3. Steam dried apricots, chop large ones.
4. Heat oil in a frying pan, fry the onion, garlic and ginger until the onion is translucent. Remove vegetables with a slotted spoon.
5. Fry the mutton in the same oil. If the brazier is small, fry in portions so that a golden crust appears on each piece. Return vegetables with ginger, mix.
6. Grind the cardamom. Pour all the spices into a brazier, you can add bay leaves to them. If there is, take the cinnamon with a stick. Fry for 3 minutes. Add almonds, pour in broth, after boiling, season with salt and pepper, simmer for 45-50 minutes.
7. Pour dried apricots. Mix, cook for another 15–20 minutes.