Babooti with Lamb and Apricots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g le lamb
- 2 onions)
- 3 tablespoon raisins
- 10 apricot (s), dried
- 400 g tomato (s), (canned)
- 3 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon sugar, brown
- 1 tablespoon vinegar
- 1 cup almond (s), (peeled)
- 2 teaspoons curry powder
- 1 teaspoon chilli powder, (depending on the degree spiciness you want, more)
- salt
- oil
- Herbs, fresh
Print Recipe
Pin Recipe Instructions
- Release the lamb and cut into cubes (as for goulash).
- Heat oil in a roasting pan and fry the meat in it. Roughly dice the onions and add to the meat, add the tomato paste and sauté briefly. Add the almonds and apricots to the meat together with the tomatoes, season with vinegar, curry, chilli, sugar and salt and add enough water (better stock) to cover the meat.
- Cook in the closed roaster in the oven at 150 degrees for about 1 1/2 hours. Grind the garlic with a little salt to a paste and add to the babooti together with the raisins. If necessary, add a little water or broth and cook for another hour at 150 degrees.
- Season if necessary, sprinkle with fresh herbs, and serve. Rice or milipap (corn porridge) tastes good with it, although we prefer rice.
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