Main Courses (Main dish (4 servings))
500 g lamb meat cut into pieces
1 tbsp flour
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil
½ a tsp cinnamon
250 g dried apricots, soaked
1 tbsp rose water
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.
Heat the water with sugar until the sugar is well dissolved.
Briefly boil the sugar, citric acid, strawberry puree and honey.
Heat olive oil in a pan and fry the chicken on all sides.
Mix the meat with the mixture of flour, salt and paprika.
For the bottom layer: beat sugar with egg yolk and add water.