Dice the apricots the day before. Wash the meat, dab dry and dice. Mix 3 tbsp yoghurt, 3 tbsp chunky tomatoes, 1-2 tsp Garam Masala and chili flakes. Mix with apricots, meat and cinnamon stick.
The next day clean, wash and cut the peppers into large pieces. Peel and roughly dice the onions.
Heat the oil little by little in a roaster or casserole. Brown the meat in it in portions all around, season with salt. Finally fry the bell peppers and onions briefly. Add all the meat again.
While stirring, deglaze with the remaining tomatoes, remaining yoghurt and 1⁄2 l water. Bring to the boil, cover and stew for about 2 hours.
Season with orange juice, salt, pepper and Garam Masala. Arrange the ragout. Serve with basmati rice and yoghurt.