La Gallimafrã©e

Total Time: 2 hrs 30 mins Preparation Time: 40 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 4
• 100 ml red wine
• 1/2 tablespoon honey
• 80 g raisins
• 16 dried apricot halves
• 2 carrots
• 3 celery ribs
• 1 onion
• 800 g lamb shoulder
• 2 tablespoons vinegar
• 1 teaspoon fresh mint, finely chopped
• coarse salt
• black pepper
• 1/2 teaspoon caraway seed

Recipe

• 1 mix the red wine with the honey and soak the raisins in the mixture.
• 2 soak the apricots in water.
• 3 chop the carrots and celery into 3 cm pieces.
• 4 slice the onions into rings.
• 5 brown the lamb in a cast iron casserole or dutch oven without adding any extra fat; wait until the lamb fat melts.
• 6 remove the meat and set aside.
• 7 deglaze the pan with the vinegar, add the vegetables, and pan fry.
• 8 add the meat, sprinkle with mint, season with salt and pepper, and pour in enough water to cover.
• 9 cover the pan and simmer for 60-90 minutes.
• 10 drain the raisins and apricots.
• 11 add the raisins to the meat and cook for another 10 minutes.
• 12 then add the apricots and caraway and cook for another 10 minutes.
• 13 serve with pureed vegetables.