Lamb Tagine with Apricots

Ingredients

• 500 g of lamb cut into pieces
• 300 g of dried apricots
• 2 red onions, chopped
• 2 garlic cloves, crushed
• 1 tablespoon of saffron
• 1 tablespoon of red wine vinegar
• 2 tablespoons of olive oil
• 1 liter of beef broth
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of ground ginger
• salt to taste
• 10 lavender leaves

Method

1. In a pan, sauté the onions and garlic in olive oil until they become golden brown.
2. Add the lamb pieces and cook for 5-7 minutes until they start to brown.
3. In a pot, mix the beef broth, red wine vinegar, black pepper, ginger, and a little salt.
4. Add the lamb pieces and bring to a boil.
5. In another container, mix the dried apricots with the saffron.
6. Add the dried apricots and lavender leaves to the lamb broth.
7. Cover and cook on low heat for 2-3 hours until the lamb is completely tender.
8. Serve hot, accompanied by bread or rice.