Lamb with Almonds, Pistachios and Barberries

Summary

Ingredients

• 2 onions)
• 500 g lamb for braisin (shoulder or mallet)
• 2 tablespoon olive oil
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ coriander, ground
• 0.25 teaspoon ¼ cardamom
• 0.25 teaspoon ¼ ginger, ground
• 0.25 teaspoon ¼ ground cumin
• 0.25 teaspoon ¼ turmeric
• 0.25 teaspoon ¼ chili powder
• 0.25 teaspoon ¼ clove powder
• some saffron
• Ginger, fresh, approx. 2 cm
• clove Garlic (s), amount to taste
• 200 ml lamb stock or other broth
• 1 lemon (s), untreated
• 2 tablespoon honey
• 2 tablespoon tomato paste
• salt and pepper
• 25 g barberries, dried
• 25 g almond (s), sliced
• 25 g pistachios
• Coriander green, fresh

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Instructions

1. Dice the lamb and place in a freezer bag with the olive oil and mixed dry spices (from paprika powder to saffron). Squeeze out the air as much as possible and close the bag tightly, mix the meat in the bag with the spices and the oil, knead the bag. Let soak in the refrigerator for a few hours, mixing again and again.
2. Heat a sufficiently large pan and fry the meat in portions, remove and set aside. In the roasting set, let the diced onions become translucent, add a little oil if necessary. Finely chop the fresh ginger and garlic, add and fry. After a few minutes, put the meat back in the pan. Add tomato paste and 1 tablespoon honey as well as two to three thin slices of lemon peel and fry for a few minutes.
3. Pour in the lamb stock and gently simmer everything covered for about 2 hours, stirring occasionally, adding a little liquid if necessary. Remove the lemon peel (otherwise it will not be easy to find under the almond flakes later). Add the almond flakes and pistachios and stir. Let simmer for a quarter of an hour. Add the barberries and stir, let simmer for another 15 minutes. Season to taste with salt, pepper, lemon juice and possibly a little more honey.
4. Serve sprinkled with freshly chopped coriander.
5. Instead of the individual spices, a Moroccan spice mixture for tagine, e.g., Ras el Hanout, can be used (makes 3.5 teaspoons in this recipe, add 0.5 teaspoons of salt).
6. If the sauce remains too thin, 1-2 tablespoons of red lentils can be added in good time (approx. 1 hour before the end of the sauce). These boil in the sauce and ensure that they bind easily.