IRAQI LAMB STEW WITH APRICOTS
Apricots are plentiful in Iraq, so naturally they are featured often in Iraqi cuisine. Ghee is a type of clarified butter that can withstand very high temperatures and lasts for a long time. Therefore, it is common in warm Arab countries.
4-6 PORTIONS
INGREDIENTS
- 5 Ounces (500 G) Boneless Lamb, Such As Breast Of Lamb
- 2 Tablespoons Ghee (You Can Replace It With Butter Or Oil)
- 1 Cup (119 G) Dried Apricots
- ⅖ Cup (80 G) Sugar
- ⅖ Cup (43 G) Blanched Almonds
- ⅖ Cup (58 G) Raisins, Preferably Yellow
INSTRUCTIONS
- Cut the meat into cubes and fry it with the ghee in a pan until it has a nice brown color on all sides.
- Wash the apricots and add them into the pot. Fry for a few minutes, while continuously stirring. Then add enough water to cover the meat. Cover with a lid and simmer until the meat is tender.
- Add the sugar.
- Roast the almonds in a dry frying pan until they have a nice color and add in raisins. Stir and pour the mixture into the stew.
- Simmer until the meat is very tender. Serve with rice.
