Lamb ragout with dried apricots and almond slivers

Ingredients for 4 servings:

• 1 kg lamb shoulder(s) or leg
• 2 large onions
• 200 g apricot(s), dried
• 70 g clarified butter
• ½ tsp cinnamon powder
• ½ tsp clove powder
• 1 tsp curry powder
• ¼ liter white wine
• 1 bunch of parsley
• salt and pepper
• 100 g sour cream
• 2 tbsp almond slivers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

simple, little effort, but takes time

Dice the meat. Halve and slice the onion. Brown the meat in small batches in hot fat. Remove, then sauté the onions briefly and add the meat back in. Add the wine, spices, and apricots. Simmer for 90 minutes at low heat, bubbling only occasionally. Stir in the sour cream and chopped parsley. Briefly toast the almond slivers in a pan. Sprinkle the almond slivers on top before serving. Can also be placed in a Roman pot after browning.