Summary

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

1. Sufficient for 4 people in a multi-course menu, otherwise for 2.
2. Fry the lamb salmon in hot oil, hot but briefly. Take out, keep warm
3. 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.
4. Add apricots with soaking water. Lightly salt and pepper the lamb salmon, add and heat.
5. Side dish: basmati rice
6. The spices taste best when they are freshly ground.