Summary

Ingredients

• 16 apricot (s), dried, halved
• 2 tablespoon raisins
• 350 ml white wine
• 700 g shoulder lamb, cut into cubes
• 1 large onion (s), diced
• 1 chilli pepper (s), cut into rings
• 3 clove (s) garlic, finely chopped
• 4 clove (s)
• 2 star anise
• 1 stick cinnamon
• 1 red pepper (s), cut into strips
• 1 tablespoon tomato paste
• 1 pinch (s) saffron threads
• 400 g tomato (s), chunky from the can
• 500 ml lamb stock
• 150 g chickpeas, cooked
• 1 tablespoon honey
• 1 tablespoon coriander greens, finely chopped
• 1 tablespoon parsley, finely chopped
• olive oil
• Salt and pepper, black

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Instructions

1. Soak the apricots and raisins in the white wine for at least 1 hour before preparing them. Preheat the oven to 150 °.
2. Heat a large Dutch oven (or tagine) and pour in the olive oil. Pepper the lamb cubes and fry them well in portions. The pot must always be kept well heated. Remove the meat as soon as it is browned.
3. In the same saucepan, braise the onion, garlic cloves and chilli pepper in olive oil until soft, but do not let it turn too much color. Then add the pepper strips and cook for 2 minutes. Then add the cloves, star anise and cinnamon stick to the saucepan and pepper. Let simmer for another 3 - 5 minutes.
4. Now add the tomato paste. Stir well for 2 minutes. Now add the saffron, apricots, raisins and the wine. As soon as everything starts to simmer, pour in the tomato pieces. Warm up well again.
5. Now the lamb and the lamb stock come into the pot. Bring to the boil again and cover and simmer in the oven for 2 - 3 hours (until the lamb is tender - the duration also depends on the quality of the meat).
6. Add the chickpeas, honey and herbs before serving. Serve hot. Couscous is perfect as a side dish.