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olive oil
butter
500 g of chopped lamb ( no bones)
1 onion
1 piece of fresh ginger root ( about 2,5 x 2,5 cm )
1 piece of cinnamon (about 5 cm )
a touch of saffron ( just for the colour )
200 g of dried fruits
25 g of sesame seed
salt and freshly grinded black pepper to taste
Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing).
Put meat and onion in a North-african cooking-pot (forgot its name, but an ordinary stewpot will do just as fine).
Add water to a level that just covers the meat, put the lid on the pot, and stew for about 1 hour. Add dried fruits, and stew for another 30 minutes. Roast sesame seed in a grill or dry frying pan till it's brown. Remove the cinnamon and cover the dish with the roasted sesame seed.
butter
500 g of chopped lamb ( no bones)
1 onion
1 piece of fresh ginger root ( about 2,5 x 2,5 cm )
1 piece of cinnamon (about 5 cm )
a touch of saffron ( just for the colour )
200 g of dried fruits
25 g of sesame seed
salt and freshly grinded black pepper to taste
Fry meat, onion and seasoning until the meat turns brown (you can either squeeze the ginger in a garlic-squeezer or something, or you can smash it and add the whole thing).
Put meat and onion in a North-african cooking-pot (forgot its name, but an ordinary stewpot will do just as fine).
Add water to a level that just covers the meat, put the lid on the pot, and stew for about 1 hour. Add dried fruits, and stew for another 30 minutes. Roast sesame seed in a grill or dry frying pan till it's brown. Remove the cinnamon and cover the dish with the roasted sesame seed.