Sweet & Sour Ragout of Lamb with Figs

Bon Appétit, November 1981

  Amount  Measure   Ingredient
--------  -------   --------------------------------
   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  Tbl       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  Tbl       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.

**Can be kept 2-3 days or frozen.

You can find more Bon Appétit recipes at the Epicurious Food web site.

Recipe obtained from Recipe Site Review-Recipes at-- http://www.recipesitereview.com/myrecipes/recipeindex.html
For more recipe sources check the Recipe Site Review at-- http://www.recipesitereview.com