Lamb braised in Arabic

Required products:

500 g lamb (shoulder, brisket)

100 g dried apricots

1 onion - head

4 garlic cloves

2 PCs tomatoes

1 PCs sweet pepper

2 tbsp. vegetable oil

1 chilli pods

4 clove - Bud

1 marjoram - a sprig

4-6 PCs pimento peppers

salt

1. Lamb whole piece fry in butter or grilled until Golden brown.2. Finely chopped onions, garlic, tomatoes, sweet pepper fry in butter.

3. To the vegetables, add the roasted lamb, season with salt, put allspice, chili, cloves and oregano. Pour hot water so that it covers the products in half, put the apricots and simmer until almost cooked.

4. Remove meat, separate it from the bones, cut into small pieces, put into the sauce and bring to readiness.

5. Serve the lamb in the sauce in which it was stewed, hareruya couscous and olives.