IRAQI LAMB STEW WITH APRICOTS
4-6 PORTIONS
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.
17.5 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
1.Cut the meat into cubes and fry it with the ghee in a pan until it has a nice brown color on all sides.
2.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.
3.Add the sugar.
4.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.
5.Simmer until the meat is very tender. Serve with rice.
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