Moroccan lamb stew

Name: Moroccan lamb stew
Cook time: 100 min
Total time: 100 min
Yield: 6
Cuisine: Moroccan
Ingredients: 8 tablespoons oil; 1 kg lamb medallions; 2 great onions in half rings; 1 teaspoon cumin (djinten) powder; teaspoon ginger powder (djahé); envelope saffron; 1 teaspoon ground coriander (ketoembar); teaspoon cinnamon powder; 200 g prunes without pit; 100 g dried apricots; 200 g green olives without pit; 4 tablespoons sugar

A nice Moroccan recipe. The main course contains the following ingredients: meat, oil, lamb medallions, onions (in half rings), cumin (djinten) (powder), ginger powder (djahé), saffron, ground coriander (ketoembar), cinnamon powder, dried prunes without seeds, dried apricots , green olives (without pit) and sugar.

Ingredients

Directions

Heat the oil in a frying pan and fry the meat around brown.
Fry the onion until it looks glassy.
Stir in cumin, ginger, saffron, coriander and a pinch of cinnamon and pour boiling water until the meat is covered (about 400 ml).
Add salt and (freshly ground) pepper to taste.
Bring to the boil and simmer for 1 hour with the lid on the pan.
Boil the plums, apricots and olives in another pan with the sugar and 300 ml water and 1 knife cinnamon for 10 minutes over medium heat.
Pour off so much moisture that the fruit is still half underneath.
Fill with the cooking water from the meat until it is underneath and let it simmer for 15 minutes.
After an hour, check with a fork that the meat is cooked, otherwise let it simmer for another 30-45 minutes.
Make sure that the moisture leaves the meat partially uncovered so that it can tan.
Serve the meat in the middle, the plums and olives over it.
Tasty with boiled eggs in parts and roasted sesame seeds.
Serve couscous with it..