Ragout is a French term referring either to a main-dish stew, or to a sauce for noodles or any other starchy food. The basic method of preparing a good ragout involves slow cooking over low heat. This dish is exactly that! I've never made a meal like this before, since I'm typically into things I can whip up in a jiffy. It took a bit of preparation, a pinch of patience, a whole lot of TLC, and was completely worth all the fuss! It is extremely hearty, delicious, and will likely result in leftovers you'll enjoy for days.
I didn't have ground coriander or saffron powder, but I did have whole coriander and saffron threads, so I put them in a pestle and mortar and ground them up. If you can, get really small lemons with small seeds. I tried to de-seed my big lemons the best I could, but a couple made it through. Although they became soft after being cooked for so long, I wasn't too fond of their taste or texture. Who knows though, you might like it. This makes enough for 6 good meals.
- 2 1/2 - 3 lb boneless lean pork shoulder, but into 2-inch pieces
- 2 tsp canola oil
- 2 tsp dried cumin
- 2 tsp ground coriander
- 1 tsp saffron powder
- 2 garlic cloves (minced)
- 1 large yellow onion (chopped)
- 1 tsp GF flour (I used Bob's Red Mill All Purpose GF Baking Flour)
- 1 1/4 cups GF broth (I used Trader Joe's Organic Chicken Broth)
- 2/3 cups golden raisins
- 2 lemons, peeled, cut into quarters, plus extra slices for garnishing purposes
- 2 tsp grated lemon zest (do this before peeling)
- 6 Italian plum tomatoes, quartered
- Marinade the pork with the oil, cumin, coriander, saffron, and garlic in a shallow dish for about 30 minutes.
- In a large nonstick pan, saute the pork pieces in small batches over medium-high heat. Remove with a slotted spoon and set aside in a bowl.
- Add the onion to the pan and saute for 1-2 minutes over medium heat.
- Sprinkle the GF flour over the sauteed onions, then add the broth, golden raisins, lemon, lemon zest, and tomatoes.
- Return the meat to the pan. Stir, cover, and let simmer for 1 1/2 to 2 hours, stirring occasionally and adding more broth if needed.
- Serve with extra lemon slices, rice, or side salad.