INGREDIENTS
2 tbsp
olive oil
1 kg
lamb
3
onions
1 pinch
saffron threads
1 l
vegetable stock
2 tbsp
tomato puree
1
orange
1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
3 tbsp
honey
12
prunes
250 gs
apricots
250 gs
dates
75 gs
coriander
1600 gs
tins chickpeas
1 serving
harissa paste
150 gs
almonds