Lamb Ragout with Chickpeas and Dried Figs

Ingredients

• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• coarse Sea salt
• 0.5 tsp Peppercorns
• 2 red onions
• 2 Garlic cloves
• 500 g lamb shoulder (boneless, trimmed)
• 2 tbsp olive oil
• 480 g canned chickpeas (drained weight)
• 400 g large tomatoes (4 big tomatoes)
• 5 dried figs
• 0.5 tsp cinnamon
• 400 ml Vegetable broth
• juice and zest of 1 organic lime
• 15 g harissa (Arabic spice paste; 1 tbsp)
• 2 sprigs Mint
• 2 tbsp Yogurt (3.5% fat)
• 5 g tahini (sesame paste; 1 tsp)

Instructions

1. 1.

   Roast all the seeds in a pan over medium heat for about 5 minutes, then coarsely crush them with some salt and peppercorns in a mortar. Peel and chop the onions and garlic.

2. 2.

   Cut the lamb into cubes about 1.5 cm wide. Heat oil in a large pot. Brown the meat pieces around 5–7 minutes on high heat. Add the seeds, onions, and garlic and simmer over medium heat for 5 minutes.

3. 3.

   Meanwhile drain the chickpeas and let them dry. Clean, wash, and chop the tomatoes into pieces. Slice the figs into strips.

4. 4.

   Add cinnamon, chickpeas, tomatoes, and figs to the lamb; mix and cook together for 4 minutes. Pour in the broth, bring to a boil once, then reduce heat to low and simmer covered for about 1¾ hours.

5. 5.

   Stir in lime juice and harissa, and let it continue to simmer for another 15 minutes. While this cooks, wash, dry, shake, and chop the mint. Whisk yogurt with tahini, mint, and lime zest.

6. 6.

   Serve the lamb ragout on four plates, topping with yogurt as desired.