Saffron Lamb Ragout

Ingredients

• 1 kg lamb meat (e.g., from the shank)
• 2 onions
• 2 Garlic cloves
• 2 EL oil
• 400 g chickpeas (dry)
• 500 g Sweet potatoes
• saffron strands
• 500 ml lamb stock
• 1 cinnamon stick
• 1 EL honey
• Lemon juice
• Salt
• Cayenne pepper
• basil (chopped, for garnish)

Instructions

1. 1.

   Soak chickpeas overnight.

2. 2.

   Wash lamb meat, pat dry and cut into cubes.

3. 3.

   Peel onions and garlic and finely dice. Brown the meat briefly in hot oil, add onions and garlic, sauté briefly, then deglaze with a little lamb stock so that the meat is covered. Cover and simmer gently for about 30 minutes.

4. 4.

   Peel and cube sweet potatoes. Add them with drained chickpeas, cinnamon, honey, and saffron to the meat and continue to stew for another 60 minutes over low heat. Stir occasionally and add more stock as needed. Finally season with lemon juice, salt, and cayenne pepper, then serve sprinkled with basil.