Lamb Stew with Autumn & Wild Fruits

Heat olive oil in a saucepan, chop the onions and fry, add the diced peppers and fennel, chop the garlic and fry lightly with the spices for a minute over low heat, add the coarsely diced meat, salt, pepper and pour in the soup. Simmer the stew for about 40 minutes, then add the tomato puree, honey, plums, apricots and barberries, simmer for another 30-45 minutes, sprinkle with toasted almonds and serve with a potato strudel or polenta.

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