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🍽️ Tender Lamb with Apples and Roasted Almonds

713 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb neck (boneless)
• 2 onions
• 2 garlic cloves
• 4 tomatoes
• 3 apples
• 4 tbsp rapeseed oil
• salt
• pepper (from the mill)
• 1 pinch cumin (ground)
• 1 pinch cayenne pepper
• 300 ml meat broth
• 4 sprigs basil
• 30 g sliced almond kernels
• 200 g basmati rice

Instructions

1. 1. Cut the lamb meat into small cubes.
2. 2. Peel the onions and the garlic.
3. 3. Cut the onions and the garlic into fine cubes.
4. 4. Wash the tomatoes thoroughly.
5. 5. Remove the hard stem ends from the tomatoes.
6. 6. Finely chop the flesh of the tomatoes.
7. 7. Peel the apples.
8. 8. Remove the core of the apples.
9. 9. Cut the apples into small pieces.
10. 10. Heat the rapeseed oil in a large pot.
11. 11. Sear the lamb meat in it briefly until it is lightly browned.
12. 12. Add the diced onions and garlic to the pot.
13. 13. Sauté the vegetables until they become translucent.
14. 14. Season the mixture with salt and pepper.
15. 15. Add cumin and cayenne pepper.
16. 16. Add the chopped tomatoes to the pot.
17. 17. Add the cut apples.
18. 18. Pour the broth over the ingredients.
19. 19. Cover the pot with a lid.
20. 20. Let the dish simmer on low heat for 40 to 45 minutes.
21. 21. Stir the ragout occasionally.
22. 22. Check if the meat is tender.
23. 23. Wash the basil.
24. 24. Shake the basil dry.
25. 25. Cut the basil leaves into fine strips.
26. 26. Heat a dry pan.
27. 27. Roast the almonds in the pan.
28. 28. Taste the lamb ragout again and adjust seasoning.
29. 29. Plate the ragout on dishes.
30. 30. Sprinkle the dish with the basil strips.
31. 31. Sprinkle the dish with the roasted almonds.
32. 32. Serve the dish with basmati rice.

Nutrition per serving

• kcal: 713
• Protein: 36 g · Fett/Fat: 34 g · Carbs: 64 g