Mazandarani lamb with apricot purée and saffron tomato salsa

by Marwa Alkhalaf
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Ingredients

Fresh Meat

  • 800g of lamb rump, cut into 4 200g pieces

Store Cupboard

  • 50g of tomato paste
  • 1 tbsp of dried mint
  • salt
  • 1 pinch of salt
  • 40g of golden raisins
  • orange oil, or a good quality extra virgin olive oil

Salad & Fresh Herbs

  • 1/2 tsp coriander seeds, freshly ground
  • 4 small mint leaves

Spices & Dried Herbs

  • 1/2 tsp ground ginger
  • 1 pinch of saffron
  • 3 cardamom pods

Fruit & Vegetables

  • 2 garlic cloves, roughly chopped
  • 2 plum tomatoes, large
  • 1 slice of orange peel
  • 5 apricots
  • 2 oranges, juiced
  • 1 lemon, juiced

Oils & Vinegars

  • 10ml of olive oil

Delicatessen

  • 10ml of white balsamic vinegar

Beverages

  • 50ml of boiling water

  • 1 pinch of black lime powder