Lamb with dried apricots in a pot
4 servings
140 minutes
Lamb with dried apricots in a pot is a true embodiment of Caucasian cuisine, combining aromatic spices, tender meat texture, and sweet notes of apricot. This dish is cooked slowly, allowing all ingredients to infuse with each other, creating a rich flavor with a hint of fruity acidity. The lamb brisket becomes especially soft and juicy due to slow cooking in clay pots. Beans, potatoes, sweet peppers, and tomatoes add vibrant flavor notes to the meat while herbs and spices provide freshness and zest. Historically, such dishes were popular among Caucasian peoples as they are prepared without haste in harmony with nature and traditions. Serving directly in pots makes this recipe even cozier and more authentic, creating an atmosphere of home warmth and hospitality.
1
Prepare all the ingredients.
2
Cut the brisket into pieces of 50–60 grams.
- Lamb breast: 600 g
3
Peel the potatoes and cut them into wedges.
- Potato: 400 g
4
Clean the beans, remove the tip and stem, and cut into pieces of 3-4 cm.
- Green beans (string beans): 200 g
5
Peel the onion and cut it into quarter rings or feathers.
- Onion: 1 head
6
Cut the pepper in half, remove the stem, seeds, and partitions, and slice into strips of 1x3 cm.
- Sweet pepper (capsicum): 1 piece
7
Wash the tomatoes, cut them in half, remove the stem, and slice them.
- Tomatoes: 2 pieces
8
Wash, dry, and finely chop the parsley and basil leaves.
- Parsley: 20 g
- Basil: 20 g
9
Rinse the dried apricots with hot water, dry them, and cut in half.
- Dried apricots: 120 g
10
Layer lamb, potatoes, onions, sweet peppers, dried apricots, tomatoes, and beans in a ceramic pot. Salt and sprinkle herbs on each layer. If the pots are individual, place meat and vegetables in one layer; if large, repeat the layers.
- Lamb breast: 600 g
- Potato: 400 g
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
- Dried apricots: 120 g
- Tomatoes: 2 pieces
- Green beans (string beans): 200 g
- Black peppercorns: 6 pieces
- Salt: to taste
11
Add water to the pot to cover the meat and vegetables, simmer in the oven at 180 degrees for 1.5–2 hours. Serve in the same dish in which it was cooked.
- Lamb breast: 600 g
- Potato: 400 g
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
- Dried apricots: 120 g
- Tomatoes: 2 pieces
- Green beans (string beans): 200 g
- Black peppercorns: 6 pieces
- Salt: to taste
