Moroccan ragout

Ingredients for 4 servings:

• 600 g beef goulash or lamb goulash
• Ras el Hanout
• 2 onions
• n. B. garlic
• 400 ml vegetable broth, up to 500 ml
• 2 cans of chopped tomatoes, 400 g each
• 5 tomatoes
• 4 cinnamon sticks
• 1 tbsp, heaped plum jam, up to 2 tbsp
• 1 handful of apricot(s) and prunes, dates or figs, dried
• chili powder

Instructions

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

little effort, special and delicious at Christmas

Season the goulash with ras el hanout. Sauté the onions and garlic in a large roasting pan. Add the meat and brown (not too crispy, just a little). Deglaze with about 400-500 ml of vegetable stock. Add a can of tomatoes and fresh, diced tomatoes. Bring to a boil. Add 1-2 tablespoons of plum jam, then the apricots, plums, and cinnamon sticks. I cut the apricots, etc., in half. Simmer for at least 2 hours and season with chili, salt, and ras el hanout. If desired, add the second can of tomatoes. Simmer on the stovetop for about 3 hours in total. Alternatively, you can also cook it in the oven at 150°C (top/bottom heat). The meat should be buttery soft and slightly sweet with a minimal chili heat. Couscous or raisin rice goes perfectly with it.