Lamb Salmon with Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 lamb - salmon, (saddle lamb) cut into 1 cm thick slices
- 100 g apricot (s), dried, cut into quarters, soak in a little warm water,
- 1 large onion (s), halved, thinly sliced
- 1 clove garlic, chopped
- 1 piece (s) ginger root, chopped
- 2 tablespoon pine nuts, roasted without fat
- 1 teaspoon cumin
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ coriander
- 0.25 teaspoon ¼ cardamom
- salt and pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Sufficient for 4 people in a multi-course menu, otherwise for 2.
- Fry the lamb salmon in hot oil, hot but briefly. Take out, keep warm
- Halve the heat and fry the onion until light brown. Add the pine nuts, garlic and ginger for approx. 2 minutes. Add the spices except salt and pepper for approx. 1 minute. Deglaze with 0.1 l of water, stirring well so that the spices loosen from the bottom of the pan.
- Add apricots with soaking water. Lightly salt and pepper the lamb salmon, add and heat.
- Side dish: basmati rice
- The spices taste best when they are freshly ground.
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