Lamsragoût with apricots
Main Courses (Main dish (4 servings))
Ingredients
500 g lamb meat cut into pieces
1 tbsp flour
salt
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil
½ a tsp cinnamon
250 g dried apricots, soaked
saffron threads
sugar
1 tbsp rose water
Preparation
Mix the meat with the mixture of flour, salt and paprika. Heat 4 tablespoons of oil in a casserole and fry the meat with the onions in hot oil till it is brown on all sides. Sprinkle the cinnamon on it. Put the saffron threads briefly into lukewarm water, add them to the meat and let it fry with it. Pour hot water on the meat, just to cover it. Let the meat stew gently for 1 ½-2 hours. Then add soaked apricots, a pinch of sugar and rosewater to it. Simmer for another 45 minutes.
Serve the stew with rice or couscous.
Rose Syrup
Rose syrup is really easy to make. It tastes delicious and it can be used in a variety of desserts like ice-creams, yoghurts, drinks, cakes or puddings.
Rose Petal Salad with Rucola, Mint and Celery
Take rucola, mint, celery, rose petals and wash and rinse them well.
Redfish with harissa and rose petals à la Ottolenghi
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.
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LIME YOGURT CAKE
Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and
ROSE ICE CREAM
Heat the water with sugar until the sugar is well dissolved.