Ingredients:
1 tablespoon oil 500 g boneless shoulder of lamb, diced salt and pepper
2 teaspoons cinnamon 1 teaspoon nutmeg
500 cc of beef broth 2 tablespoons honey
50 g raisins 50 g
Turkish apricots
8 small onions 50
g almonds Preparation: Heat oil
disk.
Add the cubed lamb and brown on all sides, over high heat.
Season with salt and pepper, cinnamon and nutmeg.
Pour the hot broth, stir and let boil. Open
fire. Scrape with a wooden spoon the bottom of the disc, so spent with caramelized juices.
Cover and simmer 30 minutes. Incorporate
honey, raisins, apricots and onions.
Continue cooking for at least 45 minutes, until lamb is tender. Serve in individual bowls
and sprinkle almonds, some chopped.
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