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.
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.
