Mishmishaya

Name: Mishmishaya (Middle Eastern Lamb Ragout with Apricots)
Yield: Serves 6 to 8
Cuisine: Iraq
Ingredients: ½ cup olive oil; ½ cup unsalted butter; ⅓ cup olive oil; 1 cup dark or golden raisins; ¾ pound dried apricots; ¼ cup hot stock or water; 2 large onions, diced; 1½ teaspoons ground cumin; 1½ teaspoons ground coriander; 1 teaspoon cinnamon; 3 to 4 cups Lamb or Chicken Stock; Salt and freshly ground pepper; ½ teaspoon ground ginger; 3 pounds lamb shoulder, trimmed well and cut into 2-inch cubes; 2 to 3 tablespoons chopped almonds or sesame seeds for garnish; 1 to 2 tablespoons honey (optional); 1 teaspoon saffron threads

Middle Eastern Lamb Ragout with Apricots

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The combination of meat and fruit is very popular in the cuisine of the Middle East. The Iraqi lamb and dried fruit stews, Moroccan tagines, and Persian khoresh are closely related. We Americans, with our predilection for sweets with our meats (witness our love of turkey with cranberry relish, roast chicken with watermelon pickle, pork chops with applesauce), should find this recipe a natural.

Ingredients

Africa
Iraq
Iran
Morocco
Main course
Mediterranean
Gluten-free
Spicy

Ingredients

Method