Lamb tagine with apricots and raisins

Ingredients for 4 servings:

• 16 dried apricots, halved
• 2 tbsp raisins
• 350 ml white wine
• 700 g lamb shoulder(s), cut into cubes
• 1 large onion(s), diced
• 1 chili pepper(s), cut into rings
• 3 garlic cloves, finely chopped
• 4 cloves
• 2 star anise
• 1 stalk(s) cinnamon
• 1 red bell pepper(s), cut into strips
• 1 tbsp tomato paste
• 1 pinch(s) saffron threads
• 400 g tomatoes, chopped from the can
• 500 ml Lamb stock
• 150 g chickpeas, cooked
• 1 tbsp honey
• 1 tbsp coriander greens, finely chopped
• 1 tbsp parsley, finely chopped
• e.g. olive oil
• Salt and pepper, black

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 5 hours

Soak the apricots and raisins in the white wine for at least 1 hour before cooking. Preheat the oven to 150°C (300°F). Heat a large casserole dish (or tagine) and add the olive oil. Season the diced lamb with pepper and brown well in batches. The dish must remain hot throughout. Remove the meat as soon as it is browned. In the same pot, sauté the onion, garlic cloves, and chili pepper in olive oil until soft, but do not allow it to brown too much. Then add the bell pepper strips and cook for 2 minutes. Add the cloves, star anise, and cinnamon stick to the pot and season with pepper. Simmer for another 3-5 minutes. Add the tomato paste. Stir well for 2 minutes. Add the saffron, apricots, raisins, and wine. As soon as everything starts to simmer, add the chopped tomatoes. Heat well again. Now add the lamb and lamb stock to the pot. Bring back to a boil, cover, and simmer in the oven for 2-3 hours (until the lamb is tender; the time depends on the quality of the meat). Add the chickpeas, honey, and herbs before serving. Serve hot. Couscous is a great accompaniment.