Yellow Patissons Stuffed with Lamb Stew

Place the shoulder of lamb in a container, cover with herbs, drizzle with the oil (I), add 3/5 of the garlic cloves (pressed) and 2/ 5 of the bay leaves and refrigerate for one night with the lid closed.

A day later, remove the meat, loosen it from the bones and dice 1/2 cm. Chop the onions and finely dice the celery. Finely pound fennel, cumin, coriander seeds and cloves in a mortar. Blanch tomatoes, skin, remove stalk and seeds and dice flesh. Heat oil (Ii), fry 2/3 of the herb mixture from the mortar and curry (I) briefly in it. Add the lamb cubes, season with salt, pepper and nutmeg, add the rest of the bay leaves and roast for 4-5 minutes over medium heat. Briefly sauté onions, stir in tomatoes and paradeis pulp and sauté for 4-5 min. until soft. Add stock and simmer everything together for another 30-40 min. on low heat.

In the meantime, cut a thick cap from the patissons into small pieces. Hollow out the fruit with a baller, leaving a rim of 1/2 cm. There should be 300 g of pulp (based on 8 servings). Blanch patissons including lids in salted water, rinse and drain.

Blanch the spinach, squeeze well, chop coarsely, steam briefly in heated oil (Iii) until soft. Briefly sweat the remaining garlic cloves (pressed), then remove repeatedly, add spinach and yogurt to the ragout v

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