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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.