Equipment
- 1 baking tray
- 3 basins
- 1 grater
- 1 pan
- 1 green cutting surface
- 1 red cutting surface
- 1 meat cutting knife
- 1 vegetable cutting knife
- 1 pan
- 1 wooden spatula
Ingredients
- 2 kg lamb shoulder cut into portions
- 1/2 kilo of prunes, seedless
- 1/2 kilo of dried apricots, seedless
- 3 sliced onions
- 2 cloves garlic, finely chopped
- 5 tbsp. honey
- 4 tbsp. butter
- 1 tbsp. grated ginger
- Juiceof 1 lemon salt & pepper
- clovepins
- gratednutmeg
- Cinnamonwood
- 1 handful of blanched almonds
Instructions
- Soakthe plums and apricots in hot water to swell.
- Mixall the ingredients, except the almonds and leave them for 2 hours to marinate.
- Putthem in a pan and bake them in the oven, at 180 ° C, until golden brown.
- Brown the almonds with butter in a pan and pour them on top.