Orange-Scented Lamb Ragoût

Name: Orange-Scented Lamb Ragoût
Cuisine: Israeli
Ingredients: 2 tablespoons sunflower oil; 2.25 kg (5 lb) shoulder of lamb, trimmed of any fat and cut in 4 cm (1½ in) cubes; 1 large onion, peeled and finely chopped; 1 tablespoon dark brown sugar; 225 ml (8 fl oz) dry white wine such as Sauvignon Blanc; 225 ml (8 fl oz) dry white wine such as Sauvignon Blanc; 225 ml (8 fl oz) hot chicken stock; 1½ teaspoons sea salt; 4 oranges, preferably navel; 1 tablespoon cornflour mixed to a liquid with a little cold water; 1 tablespoon cornflour mixed to a liquid with a little cold water; 75 ml (3 fl oz) orange-flavoured liqueur such Cointreau or Curaçao (optional but delicious); 75 ml (3 fl oz) orange-flavoured liqueur such Cointreau or Curaçao (optional but delicious); 75 ml (3 fl oz) orange-flavoured liqueur such Cointreau or Curaçao (optional but delicious); 1 tablespoon chopped parsley

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A casserole of meltingly tender cubes of lamb in a smooth sauce is subtly infused with the tang and sweetness of fresh oranges. This is a marvellous party dish as it can be prepared well in advance and simply heated up before serving. You can also make it with chicken—use skinned joints and cook for half the time.

Ingredients

2 tablespoons sunflower oil
2.25 kg (5 lb) shoulder of lamb, trimm

Asia
Israel
Main course

Method

Preheat the oven to 160°C (325°F/Gas 3).

Heat 1 tablespoon of the oil in a large non-stick frying pan over moderate heat for 1 minute, then add the meat in three batches and fry until a rich brown on all sides, about 6 minutes per batch (do not crowd or the meat will steam rath