Lamb stew North African style

Ingredients for 4 servings:

• 800 g lamb, diced
• 800 g potatoes, diced
• 2 onions
• 2 cans of tomatoes, chopped
• 2 cloves garlic
• 1 lime(s) or lemon
• 1 piece(s) fresh ginger, as big as a little finger
• 1 bunch of parsley
• ½ bunch mint, fresh
• 1 tsp coriander powder
• 1 tsp cinnamon powder
• 1 ½ tsp paprika powder
• 1 bag of saffron powder
• 1 can dried fruit (prunes), 250 g
• ½ cup(s) sesame seeds
• 150 g almonds, sliced
• 1 ½ tbsp honey
• 3 tbsp sugar, alternatively honey
• 1 ½ tbsp salt
• 1 ½ tsp pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Peel the potatoes and dice them. Brown the meat in batches in a pan, then transfer them to a casserole dish. Roughly chop the onions, fry them, and add them to the meat. Add the potatoes and the canned tomatoes and set the dish aside. Chop the mint, parsley, ginger, and garlic and place them in a small bowl. Grate the lime zest and add it to the small bowl. Then add the cinnamon, coriander powder, paprika, saffron, salt, and pepper and mix everything together. Pour the mixture into the casserole dish, add the honey, and stir well. Place the dish in the oven at 150°C (convection oven) for about 1.5 hours. Meanwhile, cook the plums for about 5 minutes, drain the water, and cook for another 10 minutes with sugar (honey is also good). Set aside until ready to serve. Gently toast the almonds and sesame seeds in a pan with butter, then set aside. Before serving, pour the prunes and the sesame-almond mixture over the lamb stew. Tip: Alternatively, you can also use turkey or beef.