Ingredients

How to make it

  • In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and finely chopped onion until well blended. Add the meat and toss to coat.
  • Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.
  • Add enough water to just cover the meat, bring to the boil, then reduce heat, cover and simmer for 1 hour.
  • Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender.
  • Add the apricots, mix well, then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml.
  • Meanwhile, place the squash, honey, orange or rose blossom water and cinnamon stick in a saucepan. Bring to the boil then reduce heat and simmer for 15 minutes.
  • Reduce the squash cooking liquor by boiling rapidly until syrupy.
  • Add the squash mixture to the meat mixture, mixing well, then simmer for a further five minutes.
  • To serve – sprinkle with the almonds and serve hot with couscous or rice.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes