Ingredients:
800-900 g of lamb (bone or shoulder blade)
500 g pumpkin
200 g of dried apricots
2-3 large bulbs
olive oil
bunch of cilantro
hot pepper
pea pepper
1 stick of cinnamon
salt
Preparation:
Step 1.
Cut the lamb into small pieces, fry in batches in hot olive oil until golden brown and place on a plate.
Step 2. Cut the onion into rings and fry in the oil left over from the lamb.
Step 3. Then reduce the heat, lay out the meat, add dried apricots and hot pepper, allspice, and a stick of cinnamon. Mix everything, pour 150 ml of water and cover with a lid. Simmer over low heat for about an hour.
Step 4. Add the cubed pumpkin, salt and simmer for another half hour to an hour (until the pumpkin is soft), at the end pour in the chopped greens.
I highly recommend not eating this dish right away, but letting it stand for an hour or two, and the best thing is to leave it for the next day. It will be especially tasty when it is infused!
Delicious!