Tomato lamb masala with apricots

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
4 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 75 g dried soft apricots
  • 800 g detached shoulder of lamb (alternatively goulash on the leg)
  • 250 g Whole milk yoghurt
  • 1 can(s) (425 ml) chunky tomatoes
  • 7-10 Tbsp Garam Masala, chili flakes
  • 1 Cinnamon stick
  • 7-10 Tbsp salt, pepper
  • 2 red and yellow
  • 7-10 Tbsp Peppers
  • 2 Onions
  • 2 TABLESPOONS Sunflower oil
  • 4 TABLESPOONS Orange juice

Directions

  1. 1

    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.

  2. 2

    The next day clean, wash and cut the peppers into large pieces. Peel and roughly dice the onions.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Season with orange juice, salt, pepper and Garam Masala. Arrange the ragout. Serve with basmati rice and yoghurt.

Nutrition Facts

KCAL
780 kcal
CARBS
21 g
FATS
58 g
PROTEINS
38 g