Lamsragoût with apricots
Main Courses (Main dish (4 servings))
Ingredients
500 g lamb meat cut into pieces
1 tbsp flour
salt
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil
½ a tsp cinnamon
250 g dried apricots, soaked
saffron threads
sugar
1 tbsp rose water
Preparation
Mix the meat with the mixture of flour, salt and paprika. Heat 4 tablespoons of oil in a casserole and fry the meat with the onions in hot oil till it is brown on all sides. Sprinkle the cinnamon on it. Put the saffron threads briefly into lukewarm water, add them to the meat and let it fry with it. Pour hot water on the meat, just to cover it. Let the meat stew gently for 1 ½-2 hours. Then add soaked apricots, a pinch of sugar and rosewater to it. Simmer for another 45 minutes.
Serve the stew with rice or couscous.
Pears in saffron and rose syrup
Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.
Caesar salad with spring vegetables and rose petals
Heat olive oil in a pan and fry the chicken on all sides.
Festive aperitif drink
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.
Rose water
The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.
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