Lamb goulash with Ras el Hanout

Ingredients for 3 servings:

• 1 kg lamb meat, e.g. neck, shoulder, etc.
• e.g. chili oil or other oil for frying
• 1 onion(s)
• 2 garlic cloves
• salt and pepper
• 2 tbsp Ras el Hanout
• 500 ml vegetable stock
• 500 ml beef broth
• 300 ml Lamb stock, home-cooked
• 1 tbsp maple syrup or honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

easy and quick to make, without wine

Trim the lamb and cut into small pieces. Peel and dice the onions and garlic. Sear the meat in hot oil. I used chili oil, which gave the dish a particularly intense heat. Add diced onions and garlic, then season with salt and pepper to taste. Deglaze everything with about half of the stock and stir in about 2-3 tablespoons of Ras el Hanout. Reduce the stock to a low-medium heat, add the rest of the stock, and reduce it again. Then pour in the lamb stock and, if desired, add a little maple syrup or honey to reduce the heat of the chili oil. Simmer on very low heat for at least 2 hours until it reaches a simmer. Couscous, etc., goes well with this, but we opted for pasta and cucumber salad. I wanted to make lamb goulash without wine, since the children are eating with us and there’s always a little alcohol left over. Also: Just try something different.