Babooti with lamb and apricots

Ingredients for 4 servings:

• 600 g lamb from the leg
• 2 onions
• 3 tbsp raisins
• 10 apricot(s), dried
• 400 g tomatoes (from a can)
• 3 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tbsp vinegar
• 1 cup almonds (peeled)
• 2 tsp curry powder
• 1 tsp chili powder (more depending on the desired spiciness)
• Salt
• oil
• herbs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity stew from South Africa

Bone out the lamb and cut into cubes (like for goulash). Heat oil in a roasting pan and brown the meat. Roughly dice the onions and add to the meat, then add the tomato paste and sauté briefly. Add the almonds and apricots to the meat along with the tomatoes. Season with vinegar, curry, chili, sugar, and salt. Pour in enough water (stock is better) to cover the meat. Cook in a covered roasting pan in the oven at 150°C for about 1 1/2 hours. Grind the garlic with a little salt to a paste and add to the babooti along with the raisins. If necessary, add a little water or stock and cook for another hour at 150°C. Adjust seasoning if desired, sprinkle with fresh herbs, and serve. Serve with rice or milipap (corn porridge), although we prefer rice.