Moroccan Lamb Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g chickpeas
- 1 liter water for soaking
- 500 ml water
- 500 g lamb oulash
- 200 g apricot (s), dried
- 2 tablespoon butter
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 1 teaspoon saffron
- 4 onion (s)
- 1 bunch parsley, smooth
- 100 g almond (s), peeled
- soy sauce
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water overnight. Put the lamb goulash, apricots, ginger, salt and saffron in a saucepan with the soaking water (1 liter). Cut 2 onions into rings and place on top. Now bring the whole thing to a boil and let it stew covered for approx. 75 minutes.
- Then stir everything well and add soy sauce to taste. In the meantime, cut the remaining onions into rings as well. Pluck the parsley and chop it up a little. Now add together with the almonds, stir in briefly and stew for another 15-20 minutes.
- Spread on plates and consume immediately with flatbread.
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