Summary

Ingredients

• 1 kg shoulder lamb or leg
• 2 large onions
• 200 g apricot (s), dried
• 70 g clarified butter
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ clove powder
• 1 teaspoon curry powder
• 0.25 liter ¼ white wine
• 1 bunch parsley
• salt and pepper
• 100 g sour cream
• 2 tablespoon almond sticks

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Instructions

1. Dice the meat. Halve the onion and cut into small slices. Fry the meat in small portions in hot fat. Remove, then sauté the onions briefly and add the meat again. Add the wine, spices and apricots. Cook for 90 minutes at a low temperature so that you only see a small bubble every now and then.
2. Stir in sour cream and chopped parsley.
3. Briefly toast the almond sticks in a pan. Sprinkle the almond sticks on top before serving.
4. Can also be put in the Roman pot after searing.