Lamb Stew with Grapes, Figs and Honey
- 800 grams lamb (from the leg)
- 2 onions
- 2 garlic cloves
- 3 Tbsps sunflower oil
- 2 Tbsps honey
- 250 milliliters Rosé (such as Weißherbst)
- 300 milliliters Vegetable broth
- 1 bay leaf
- 6 Figs
- 250 grams Red Grape
- 4 sprigs parsley
- 20 grams Pine nuts
Rinse and pat dry lamb, trim and cut into bite-sized pieces. Peel onions and cut into small pieces. Peel and halve garlic. Heat oil in a saucepan. Brown meat, few pieces at a time, on high heat and remove from pan. Saute onions in the same pan on low heat for a few minutes. Add garlic and meat to the pan, season with salt and pepper. Add honey and saute for 2-3 minutes. Deglaze pan with wine and vegetable stock, add bay leaf and bring to a boil. Simmer, covered, for about 45 minutes on low heat.
Peel figs and cut into large strips. Add to the pan and simmer, covered, for 30 more minutes. Rinse, halve and seed grapes, if necessary. Rinse parsley, shake dry and pluck off leaves, chop coarsely. Season stew with salt and pepper. Just before serving, add grapes, parsley and pine nuts to the stew. Transfer to plates and serve.