Lamb for us is not the most affordable and not very familiar meat. However, it should be noted that in itself it is tasty and very different from the usual types. So on occasion, allow yourself to please both the family and yourself beloved - lamb with dried apricots and tomatoes will appeal to everyone. This method of cooking this meat is widely used in the Caucasus and in eastern countries. Armenians almost fight with Azerbaijanis for the authorship of this dish.
Armenian recipe
It begins with the fact that the washed meat is cut in medium pieces, poured in a pan with hot but not boiling water and cooked until half cooked in a small light. You need to take a little water, so that the broth is non-boiling. Foam must be removed. At the end of the broth is filtered. Dried apricots are soaked in advance; it should be about three times less than meat. Almost finished mutton is fried in ghee. After the appearance of the crust, separately browned onions are added (2-3 small onions per half a kilo of meat), finely chopped or minced tomatoes without skin, pepper and salt, dried apricots and broth. Lamb stewed with dried apricots and tomatoes until soft meat, and served with chopped parsley. Incredibly tasty dish!
Abundance of Dried Fruits
Lamb with tomato and dried apricots can be supplemented with other seductive ingredients. For the described recipe, it is better to pickle coarsely chopped meat (one and a half kilograms) first: mix a teaspoon of ginger and coriander with two caraway seeds, half a spoonful of ground pepper, a quarter - cayenne pepper and tablespoon paprika. Chunks are run in the mixture and hide in the cold all night. The next morning, lamb is laid in a baking sheet lined with foil, and on top of it are half rings of onion and 4-5 cloves of garlic chopped. In a half glasses of broth (chicken will be very harmonious) a pinch of saffron threads is bred, a large spoon of honey and a small spoon of cinnamon. Canned tomatoes are laid with meat along with their juice, the broth is poured, the container is closed with foil and placed in the oven for about two and a half hours. Prunes, dried apricots and dates, peeled and soaked for 20 minutes, are added after the specified time. The leaf is no longer covered so that the lamb with dried apricots and tomatoes is browned. After 2-3 quarters of an hour, the sauce will thicken, and the meat will become exceptionally tender and juicy.
Multicooker Recipe
Lamb stewed with dried apricots can be easily cooked in this wonderful aggregate. A pound of chopped meat, grated with salt and pepper, is cooked for 15 minutes in a bowl with onion rings and chopped 2 cloves of garlic in the frying mode. When everything is browned, a glass of dry wine is poured into the bowl and quenching is turned on for a quarter of an hour. Only then 2 tomatoes are laid in cubes, one sliced zucchini and steamed dried apricots (100 g). Salted, peppered and seasoned with rosemary, lamb with dried apricots and tomatoes is covered with a lid and simmered in the “Pilaf” mode for 20-30 minutes (depending on the characteristics of the multicooker). Eat with pleasure!
Good advice
Those who do not like the specific smell of such meat, before preparing lamb with dried apricots and tomatoes, should pickle the purchased piece. Marinade can be taken on any basis - and kefir, and wine, and beer are perfect. The main thing is to add a proportionate amount of your favorite spices to them. By the way, for the purpose of eliminating odors, dried fruits are good, even the simplest ones like garden drying.
When stewing lamb with dried apricots and tomatoes can be supplemented with sour cream or cream (if you did not use wine in the sauce, of course). Only then is it better to pickle meat in kefir or whey.
Mashed potatoes or rice cooked with barberry are usually served on the side dish. Do not like this cereal - you can add barberry at the end of the stew directly into the pan. Get a pleasant sourness and additional neutralization of the "lamb" smell.