Marockansk lammgryta

Ingredients (stew):
1 kg lamb fillet
2 medium yellow onions
2 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 tsp ground ginger
1 bag saffron of 0.5 g
0.5 tsp ground cinnamon
olive oil
fresh coriander

1. Chop the onion and garlic finely.
2. Cut the meat into cubes of approximately 1,5×1,5 cm.
3. Pour a few tablespoons of olive oil in the bottom of the pressure cooker and let warm up before you add the onions, garlic and meat.
4. Add spices and coriander. Brown the meat in a few minutes on high heat and cover with water.
5. Put on the lid and continue to cook on high heat until a pressure is reached, and then lower the medium heat. Let the meat cook in about 1-1.5 hours.
6. In the meantime, you can prepare the plums.

Ingredients (plums):
250 g seedless plums
1 tbsp honey
2 tbsp caster sugar
0.5 tsp ground cinnamon

1. Add the plums in a saucepan and cover with water. Simmer on low heat with the lid half on. They are ready when they have softened, after about 15-30 minutes.
2. Drain the plums and add about 1 cup of water from the stew. Add the honey, cinnamon and granulated sugar, and let the plums simmer for another 10 minutes.
 
Decoration:
sesame seeds
roasted almonds

Serve the meat and plums together and decorate with sesame seeds and roasted almonds.