Moroccan-Style Lamb Ragout with Fruits

Ingredients

• 600 g boneless lamb shoulder
• 80 g raisins
• 500 g shallots
• 100 g Dried Apricots
• 100 g dried figs
• 100 g dried plums
• 100 g dried cranberries
• 2 Garlic cloves
• olive oil
• 650 ml vegetable broth
• 1 tsp turmeric
• Salt
• pepper (ground)
• 2 tsp saffron
• Cinnamon
• 2 tbsp coarsely chopped pistachios

Instructions

1. 1.

   Wash the lamb shoulder, pat dry with kitchen paper, remove fat and sinews, cut meat into about 2 cm cubes.

2. 2.

   Soak raisins in water. Peel onions and garlic; dice 200 g of shallots into roughly 1 cm cubes. Mince garlic finely. Leave remaining shallots whole. Dice 100 g of dried fruits.

3. 3.

   Heat oil in a pot, brown lamb pieces, onion cubes, and garlic while stirring. Pour in 400 ml vegetable broth, season heavily with turmeric, salt, and pepper, add diced dried fruits, cover and simmer for 40 minutes. Remove lid, add whole dried fruits and whole shallots, continue simmering for another 15–20 minutes over medium heat. Add remaining vegetable broth and drained raisins, season with saffron, cinnamon, salt, and pepper, and let everything simmer on low heat for about 5 more minutes.

4. 4.

   Taste the pot again, sprinkle with pistachios, and serve.