Arabic-style stewed lamb

Description

The recipe won't take much time. Sear the lamb on a grill or in oil as a whole piece until browned. Sauté the vegetables in oil (tomatoes, garlic, sweet pepper, onion), then add the lamb, season with salt, chili, marjoram, cloves, and allspice. Pour in water just enough to cover half of the meat, leaving the other half exposed. Add dried apricots and simmer until the meat is fully cooked. Once done, remove the meat, separate it from the bone, cut into small pieces, and return it to the sauce it was cooked in. Bring to final readiness. Serve the lamb in the same cooking sauce, garnished with olives and accompanied by couscous. Serve hot.

Instructions