Lamb ragout with eggplant, zucchini, tomatoes, kritharaki and feta, Mediterranean

Ingredients for 14 servings:

• 1.2 kg lamb rump
• 400 ml red wine, sweet
• 400 g tomatoes, chopped
• 100 g dried apricots
• 2 tbsp tomato paste
• 1 onion(s)
• 4 garlic cloves
• 600 g eggplant(s)
• 400 g zucchini
• 250 g carrot(s)
• 400 g chickpeas
• 2 tsp salt
• 2 tsp pepper
• 2 tsp paprika powder, hot
• 2 tsp nutmeg
• 2 tsp cayenne pepper
• 2 tsp cumin powder
• 2 tsp oregano
• 1 tsp chili flakes
• 1 tsp cinnamon powder
• 1 tsp coffee powder
• 1 kg Kritharaki (rice-shaped noodles)
• 1.2 liters of vegetable broth
• 1.2 liters of water
• 40 g parsley
• 30 g coriander
• 360 g feta cheese
• 160 g pomegranate
• 500 g yogurt
• 1 tsp lemon zest
• 15 g mint

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Dice the eggplant, zucchini, carrots, onions, and apricots. Trim the meat of any fat and tendons and dice it as well. Finely chop the herbs. Chop the mint separately, which will be mixed with the yogurt later. Mix the spices. Heat the roasting pan and brown the meat. Remove the meat and brown the tomato paste in the meat broth. Add the diced onion, press in the garlic, and brown. After 5 minutes, sauté the zucchini, eggplant, and carrots. Mix the vegetables with the chickpeas. Meanwhile, transfer the meat to a second roasting pan and add 200 ml of wine, bring to a boil, and then repeat. When the wine is almost gone, add the tomatoes to the meat, stir in the spices, and add the apricots. Simmer everything for 5 minutes. Combine the meat with the vegetables and place in the oven at 200°C (top/bottom heat) for 1/2 hour. Meanwhile, cook the rice noodles with the broth and water. Mix the yogurt with the mint and lemon. Drain the pasta, rinse, and add it to the meat and vegetables along with the herbs and feta cheese. When serving, sprinkle the pomegranate seeds over the pasta, add a dollop of yogurt dip, and enjoy with a glass of red wine.