An aromatic, spicy ragout that smells of sunshine and spices – perfectly accompanied by an orange wine with a strong character
This lamb ragout transports you to the aromatic world of the Levant with its mixture of tender braised meat, warm oriental spices and the delicate sweetness of dried apricots. The fine fruitiness, herbal flavour and smooth melting texture make Orange Wine the perfect accompaniment here. Discover how you can easily prepare this dish yourself – and which wines prove to be particularly harmonious.
Ideal wine pairing: Orange Wine from Friuli – Ribolla Gialla from the Colli Orientali DOC
An orange wine from Friuli – made from the Ribolla Gialla grape variety, for example, fermented on the skins and matured for several weeks – has exactly what this dish requires: structure, tannin, fruit and flavour. The intense flavours of the ragout with cumin, cinnamon and coriander combine with the herbaceous, slightly oxidative notes of the wine. The dried apricots are reflected in the fruit of the Orange Wine, while the tannic structure of the wine elegantly carries the lamb. A real match made in heaven – aromatic and textural.
Further suitable wine recommendations
1st Gewürztraminer Grand Cru (AOC Alsace, France)
A semi-dry Gewürztraminer from Alsace, ideally from a Grand Cru such as Altenberg de Bergheim, impresses with exotic fruit flavours, floral notes and a subtle sweetness. This sweetness balances out the spices in the ragout without losing its structure – a harmonious interplay of spiciness and fullness.
2. pinot grigio from the Alto Adige DOC (Italy)
A full-bodied, slightly matured Pinot Grigio from South Tyrol brings nutty flavours, herbal spices and a melting texture. The combination of elegance and strength goes perfectly with the meaty depth of the ragout. Its fine minerality has an invigorating effect.
3. roussanne from the Crozes-Hermitage AOC appellation (from the northern Rhône, France)
A single-varietal Roussanne, aged in used wooden barrels, combines floral, yellow-fruity and nutty notes with soft acidity and good structure. An ideal partner to lamb and spices – velvety, spicy, harmonious.
4. muscat sec from the Muscat d’Alsace AOC appellation (France)
Dry-aged Muscat from Alsace brings intense grape flavours, herbal freshness and a crisp acidity. This lightness and precision bring balance into play and provide an animating contrast to the ragout.
5. Malvasia macerata aus der Emilia-Romagna PGI (Italien)
A mash-fermented Malvasia with floral depth, a slightly almondy flavour and good grip. This interpretation from northern Italy is an insider tip for oriental-inspired dishes with lamb – fragrant, herbal and surprisingly complex.
The recipe:
Lamb ragout with oriental spices & apricots
Cooking utensils
- 1 Chopping board
- 1 Sharp knife
- 1 Large casserole with lid
- 1 Wooden spoon
- 1 Measuring cup
- 1 Bowl for couscous
Ingredients
For the lamb ragout:
- 400 g Lamb from the shoulder, cut into coarse cubes
- 1 Onion finely chopped
- 2 Garlic cloves finely chopped
- 100 g Dried apricots halved
- 1 Carrot cut into slices
- 1 Celery stalk cut into slices
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 Pinch of saffron threads optional
- 400 ml Lamb or vegetable stock
- 2 Tbsp olive oil
- Salt and pepper to taste
- Fresh coriander leaves or parsley to garnish
For the couscous:
- 150 g Couscous
- 200 ml Water
- 1 Tbsp olive oil
- Salt to taste
Preparation
Fry & braise the lamb ragout
- Cut the lamb into cubes and sear in batches in a roasting tin with a little olive oil.
- Remove and set aside.
- Sauté the onions, garlic and ginger in the frying pan until translucent.
- Fry the tomato purée, ras el hanout, cumin and cinnamon briefly until fragrant.
- Add the lamb cubes again and season with salt and pepper.
- Deglaze with lamb stock or broth and the chopped tomatoes.
- Cover and simmer gently over a low heat for approx. 1.5 hours.
Incorporate apricots
- Cut the dried apricots into strips.
- After about 1 hour of stewing, add to the ragout and simmer.
- Season to taste and refine with lemon juice or harissa if necessary.
Sideboards
- Arrange the ragout on plates.
- Sprinkle with fresh parsley or coriander.
- Optional: toasted almonds or sesame seeds as a topping.
Recommended side dishes
- Fluffy couscous with fresh mint
- Toasted flatbread or pita
- Yogurt with lime & coriander
