Moroccan braised lamb goulash

Ingredients for 4 servings:

• 200 g apricot(s), dried
• 500 g lamb goulash
• 2 tsp curry powder
• ½ tsp cumin
• 400 g carrot(s)
• 3 onions
• 2 garlic cloves
• 1 small chili pepper(s), red
• 200 ml orange juice
• 300 ml water, hot
• 3 bay leaves
• 2 stalk(s) cinnamon
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Lamb goulash with pureed apricots

Place the apricots in hot water and soak for 1 hour. Rinse the meat and pat dry. Mix the curry, pepper, and cumin, season the meat, and marinate for about 30 minutes. Peel and slice the carrots. Chop the onions and garlic. Deseed and finely chop the chili. Puree the apricots with the hot water, orange juice, and chili. Heat the olive oil in a saucepan and sauté the onions and garlic. Add the meat and fry. Add the carrots, bay leaves, and cinnamon and sauté briefly. Season to taste and add salt and pepper if desired. Add the apricot sauce. Bring to a boil and simmer for about 40 minutes. Serve with couscous or rice.