Sweet & Sour Ragout of Lamb with Figs
2 1/2 lb boneless leg of lamb, cut into 1-inch cubes
3 cloves garlic, minced
1/4 cup cider vinegar
1/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground red pepper
3 Tbsp vegetable oil
3 medium onions, sliced
1/2 cup slivered almonds (2 oz.)
1/2 cup chicken stock
1/2 cup beef stock
10 dried figs, cut into eighths
1 Tbsp brown sugar
1/2 cup raisins
2 lemons, pulp only, seeded and chopped
Combine lamb, garlic, vinegar, cinnamon, ginger, and red pepper in
a glass or plastic bowl. Cover and marinate in refrigerator 8 to
24 hours. Transfer to colander using slotted spoon; drain well --
reserve remaining marinade.
Heat oil in heavy nonaluminum large skillet over high heat. Add
onion and cook, stirring frequently, until deep golden brown. Push
onion to side of pan. Add lamb and almonds, tossing until lamb is
seared. Reduce heat to low, add chicken stock, beef stock, and
any remaining marinade. Season with salt and pepper to taste.
Cover and simmer until lamb is almost tender, about 1 1/4 hours.
Add figs and sugar. Cover and continue cooking until lamb is
tender, 15-30 minutes. Increase heat to high, uncover, stir in
raisins and lemon pulp and boil until sauce is caramelized and lamb
is glazed, about 12 minutes.
Adjust seasoning, adding more vinegar if desired.
Serve with rice, garnish with lemon wedges.