Busy-Day Lamb Ragout Recipe
No one can stop at just one is my claim for this recipe of Busy-day Lamb Ragout. I am certain both of us will concur that this Busy-day Lamb Ragout is simply scrumptious.
Ingredients
2 pounds lean boneless lamb shoulder
1 can (3 or 4 ounces) sliced mushrooms
2 teaspoons salt
1 teaspoon fines herbes
1/2 cup bottled cranberry-apple juice
1 cup water
1 package (10 ounces) frozen Fordhook lima beans
2 medium-size yellow squashes, trimmed and cut in 3-inch-long sticks
1/4 cup sifted all-purpose flour
Directions
1 Trim any fat from lamb; cut lamb into 1-inch cubes.
Combine with mushrooms and liquid, salt, herbs, cranberry-apple juice and 1/2 cup of the water in a kettle or Dutch oven; cover.
Heat to boiling.
2 Simmer 1 hour, or until lamb is almost tender.
Add frozen lima beans and squashes; cever again.
Simmer 30 minutes longer, or until lamb and vegetables are tender.
3 Remove the lamb and vegetables from kettle with a slotted spoon to heated individual serving bowls or soup plates, or one large bowl; keep warm while making gravy.
4 Pour liquid into a 2-cup measure; add water, if needed, to make 2 cups; return to kettle.
5 Blend flour into remaining 1/2 cup water until smooth in a cup; stir into liquid in kettle.
Cook, stirring constantly, until gravy thickens and boils 1 minute; pour over meat mixture.
Garnish with watercress and serve with thick slices of crusty French bread, buttered and toasted hard rolls, or sesame-seed wafers, if you wish.
Combine with mushrooms and liquid, salt, herbs, cranberry-apple juice and 1/2 cup of the water in a kettle or Dutch oven; cover.
Heat to boiling.
2 Simmer 1 hour, or until lamb is almost tender.
Add frozen lima beans and squashes; cever again.
Simmer 30 minutes longer, or until lamb and vegetables are tender.
3 Remove the lamb and vegetables from kettle with a slotted spoon to heated individual serving bowls or soup plates, or one large bowl; keep warm while making gravy.
4 Pour liquid into a 2-cup measure; add water, if needed, to make 2 cups; return to kettle.
5 Blend flour into remaining 1/2 cup water until smooth in a cup; stir into liquid in kettle.
Cook, stirring constantly, until gravy thickens and boils 1 minute; pour over meat mixture.
Garnish with watercress and serve with thick slices of crusty French bread, buttered and toasted hard rolls, or sesame-seed wafers, if you wish.
