Lamb Ragout with Apricots and Root Vegetables

Ingredients

• 400 g lamb meat (e.g., shoulder)
• 4 Garlic cloves
• 1 onion
• 4 tbsp rapeseed oil
• 1 bunch small carrots (finger carrots)
• 100 g knollensellerie (celery root)
• 2 parsley roots
• 4 potatoes (about 100 g each)
• 1 cinnamon stick
• 1 tsp brown mustard seeds
• Salt
• Pepper
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp Tomato Paste
• chili powder
• 700 ml beef broth (approx.)
• 150 g dried apricots
• 5 g mint (1 handful)
• 0.5 organic lemon (zest)
• 30 g almond sticks (2 tbsp)

Instructions

1. 1.

   Trim and pat dry the lamb, then cut into large chunks. Peel and finely chop 2 garlic cloves and the onion. Heat 4 tablespoons of oil in a roasting pan or deep baking dish. Add the lamb with the onion and garlic, and sear in a preheated oven at 210 °C (190 °C fan; gas: level 3–4) for about 15 minutes, turning occasionally.

2. 2.

   Meanwhile, clean, peel, and halve thick carrots lengthwise. Peel and cut celery root into sticks. Clean, peel, and quarter parsley roots. Wash, peel, and roughly chop potatoes. Add the vegetables, cinnamon stick, mustard seeds to the lamb, and season heavily with salt and pepper. Stir in bay leaf, cumin, coriander, tomato paste, and a pinch of chili powder. Pour in two‑thirds of the broth, mix well, and let everything simmer in the oven for another 45 minutes, stirring occasionally and adding more broth if needed.

3. 3.

   After the 45 minutes, add the apricots to the lamb and continue cooking for an additional 45 minutes, mixing thoroughly throughout.

4. 4.

   While the ragout simmers, peel the remaining garlic and cut into sticks. Heat the leftover oil in a skillet. Sauté the garlic over medium heat for 4 minutes, then remove and set aside. Wash, dry, and finely chop mint. Mix the garlic, lemon zest, and mint together.

5. 5.

   Taste the lamb ragout and adjust seasoning as needed. Serve sprinkled with the mixture of garlic, lemon zest, mint, and almond sticks.