Alblamm with the aromas of the bazaar

Name: Alblamm with the aromas of the bazaar
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 kg Lamb (leg or shoulder); 500 g Tomatoes; 2 Onions; 1 small aubergine; 180 g Celery Tuber; 2 Carrots; 250 g Mushrooms; 1 small stick of leek; 3-4 Garlic cloves; 8 dried curry leaves; 200 g dried soft apricots; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 2 TEASPOONS ground cumin; 1 TEASPOON Cinnamon; 1 TEASPOON ground cilantro; 100 ml dry red wine; 100 ml Orange juice; 3 TSP Vegetable broth (instant); 1 can(s) (425 ml each) Chickpeas

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Exotic goulash: braised with cumin, cinnamon, curry leaves and dried apricots

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 kg Lamb (leg or shoulder)
500 g Tomatoes
2 Onions
1 small aubergine
180 g Celery Tuber
2 Carrots
250 g Mushrooms
1 small stick of leek
3-4 Garlic cloves
8 dried curry leaves
200 g dried soft apricots
4 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
2 TEASPOONS ground cumin
1 TEASPOON Cinnamon
1 TEASPOON ground cilantro
100 ml dry red wine
100 ml Orange juice
3 TSP Vegetable broth (instant)
1 can(s) (425 ml each) Chickpeas

Directions

1
Dab meat dry and cut into cubes. Carve tomatoes crosswise, blanch with boiling water and peel the skin. Dice the flesh.
2
Peel onions, wash eggplant. Peel and wash celery and carrots. Dice everything. Clean mushrooms, wash briefly and cut into quarters. Clean, wash and cut leek into rings. Peel and chop garlic. Chop curry leaves roughly. Quarter the apricots.
3
Heat the oil. Brown the meat in it all around, take it out. Fry the mushrooms in the frying fat until they are well done, remove. Fry onions, garlic, eggplant, carrots, celery and leek in the cooking fat. Add tomatoes, apricots, curry leaves, meat and mushrooms. Season with salt, pepper, cumin, cinnamon and coriander. Deglaze with wine, orange juice and 700 ml water. Bring to the boil, stir in broth and stew everything covered for about 1 1⁄4 hours.
4
Drain the chickpeas and add them about 15 minutes before the end of the stewing time. Season goulash to taste. Couscous tastes good with it.