Tomato lamb masala with apricots

Name: Tomato lamb masala with apricots
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 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

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

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
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
The next day clean, wash and cut the peppers into large pieces. Peel and roughly dice the onions.
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
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
Season with orange juice, salt, pepper and Garam Masala. Arrange the ragout. Serve with basmati rice and yoghurt.