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Dill Lamb Ragout Recipe
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Boneless lamb||2 Pound, cut in 3/4 inch cubes|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Sliced celery||1 Cup (16 tbs)|
|Rose wine||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3172 Calories from Fat 1550
% Daily Value*
Total Fat 174 g268.5%
Saturated Fat 58.6 g293.1%
Trans Fat 0 g
Cholesterol 896.8 mg
Sodium 4106.7 mg171.1%
Total Carbohydrates 112 g37.2%
Dietary Fiber 16.2 g64.6%
Sugars 46.8 g
Protein 281 g562.4%
Vitamin A 156.9% Vitamin C 96.8%
Calcium 43.7% Iron 45.3%
*Based on a 2000 Calorie diet
Add lamb cubes, 1/4 at a time; shake to coat.
In Dutch oven brown lamb in hot oil.
Stir in any flour mixture remaining in bag; blend in 2 cups water.
Bake, covered, at 375 ° for 45 minutes.
Stir in peas, celery, and wine; cover and bake till meat is tender, about 45 minutes longer.
Skim off excess fat.