My STAR
Substance
1 kg lamb meat
2 big onions
8 cloves of garlic
120 g nuts
10 plums
2 tbsp narsharab sauce
2 tbsp sugar
3 tbsp olive oil2 tbsp butter
4-5 cardamom
1 tsp coriander
1 / 4 tsp. pepper
some leaves of saffron
2 bay leaves
1 tsp. turmeric
3-4 cilantro
3-4 thyme
sea salt
black pepper
1.5 l water
Lamb
with plum and nuts
with plum and nuts
2 big onions
8 cloves of garlic
120 g nuts
10 plums
2 tbsp narsharab sauce
2 tbsp sugar
3 tbsp olive oil2 tbsp butter
4-5 cardamom
1 tsp coriander
1 / 4 tsp. pepper
some leaves of saffron
2 bay leaves
1 tsp. turmeric
3-4 cilantro
3-4 thyme
sea salt
black pepper
1.5 l water
Chop the lamb meat into large pieces. Soak saffron in hot water. In a saucepan heat the olive oil and butter then fry lamb meat for 4 minutes each side.
Add coriander, cardamom, pepper, turmeric and saffron and saffron water into the same pan.
Removing the stones of the plums cut them into two. Add to the pan plums, coarsely chopped onions and garlic cloves. Having seasoned with salt, add water, pour the narsharab sauce, and go on cooking for about 10 minutes. Then add the sugar and bay leaf and simmer for about 1.5 hours.
30 minutes before it is ready add half of the nuts, in the end add the other half some thyme and cilantro.
Serve with wine.
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