Moroccan lamb ragout

Ingredients for 4 servings:

• 800 g leg of lamb or mutton, cut into 2 cm cubes
• 4 bones of lamb, alternatively 2 beef bones
• 1 onion(s), chopped
• 1 tbsp tomato paste
• 1 tbsp sugar
• 2 dl meat broth, hot
• 12 figs, dried, quartered
• 1 stalk(s) cinnamon
• 1 tbsp ginger root, finely grated
• 1 serving of saffron
• 1 tsp cumin
• 2 tsp salt
• Pepper, from the mill
• 3 pinch(s) paprika powder, rose hot
• 1 dashes chili sauce, depending on the spiciness, alternatively 1/3 chili pepper or chili powder
• 1 bunch peppermint
• 30 g pistachios, chopped, alternatively pine nuts
• 1 orange(s), organic
• 1 lemon(s), organic
• 4 cloves garlic, finely chopped
• 6 dates, pitted, finely chopped
• 1 tbsp honey, liquid or maple syrup
• 1 tsp olive oil
• white wine
• 12 apricot(s), dried, or prunes or other dried fruits
• 1 can chickpeas
• 2 tsp orange blossom water, or rose blossom water
• 1 tbsp sesame seeds

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours 10 minutes

Tagine with peppermint and dried fruits

You’ll need a roasting pan with a thick base and a heavy lid, or a tagine. Sear the lamb and bones until crisp. Add the onion. Sauté the tomato paste. Reduce the heat. Add the sugar and caramelize. Deglaze with the meat stock. Add the figs, cinnamon stick, ginger, saffron, cumin, salt, pepper, paprika, and chili, and mix well. Add 2/3 of the peppermint stalks, cover, and simmer for about 1 hour at low heat. Only lift the lid for the first few minutes to check the temperature and once every 45 minutes to check the liquid level. Otherwise, keep the lid on to keep the steam in the pot. Roast the pistachios in a pan without fat and let cool. Thinly peel the orange and lemon, and chop the skins. Blend the pistachios with the shells, garlic, dates, honey, oil, and a few drops of lemon juice to form a paste. The lemon should add just a hint of acidity. Halve the apricots lengthwise and then again crosswise. Remove the peppermint stalks and cinnamon stick. If the liquid more than just covers the base, drain it. Mix the stew with the paste. If necessary, add just enough liquid to prevent it from burning. Add a little stock, orange juice or white wine to taste. Top with the apricots. Cover and simmer for 15 minutes. Finely chop the remaining peppermint leaves and keep them fresh with 1-2 squeezes of lemon juice. Roast the sesame seeds in a pan without fat. Add the chickpeas and simmer, covered, for 5 minutes until just hot. Add the peppermint leaves and orange blossom water, mix and season. Sprinkle with sesame seeds. Arabic or Turkish flatbread goes well with this.