Lamb goulash with dried apricots

Name: Lamb goulash with dried apricots
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g red onions; 2 Garlic cloves; 250 g Courgette; 1 (approx. 300 g) Aubergine; 250 g Tomatoes; 250 g dried soft apricots; 800 g Leg of lamb from the leg; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp ground cilantro; 600 ml Vegetable broth; 200 g Rice (e.g. long grain parboiled); some stem(s) Coriander; 100 ml Whiskey; 7-10 Tbsp Sugar

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g red onions
2 Garlic cloves
250 g Courgette
1 (approx. 300 g) Aubergine
250 g Tomatoes
250 g dried soft apricots
800 g Leg of lamb from the leg
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp ground cilantro
600 ml Vegetable broth
200 g Rice (e.g. long grain parboiled)
some stem(s) Coriander
100 ml Whiskey
7-10 Tbsp Sugar

Directions

1
Peel and finely dice the onions and garlic. Clean, wash and chop the zucchini and eggplant. Wash, clean and chop the tomatoes. Chop the apricots finely. Wash lamb, dab dry and cut into cubes.
2
Heat the oil in a frying pan. Fry the meat for 5-7 minutes, turning it well. Add zucchini, eggplant, onions and garlic, braise briefly, season with salt, cayenne pepper, paprika and coriander.
3
Add stock and bring to the boil. Cover and braise over medium heat for 1 1/2-1 3/4 hours. Add tomatoes and apricots about 30 minutes before the end of cooking time. Cook rice in boiling salted water according to package instructions.
4
Wash the coriander, shake dry and tear roughly. Drain the rice. Pour the whiskey into the goulash about 5 minutes before the end of the braising time, season with sugar, salt, cayenne pepper and coriander. Arrange rice and goulash.
5
Sprinkle with coriander leaves.