Lamb and Bean Ragout Recipe
Ingredients
| White beans | 1 Cup (16 tbs), dried | |
| Water | ||
| Boneless lamb shoulder | 2 Pound, cut into cubes | |
| 1/4 cup bacon fat or butter | ||
| Onions | 2 , sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 2 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Salt | 1 1/2 Teaspoon | |
| 1/2 teaspoon each of pepper and paprika | ||
| Herb seasoning | 1/2 Teaspoon | |
| 1 1/2 cups lamb or chicken broth | ||
| Flour | 3 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to 350°F before baking.
MAKING
2) Cover beans with water after washing well and bring to a boil.
3) Simmer for 2 minutes and leave aside for 1 hour.
4) Cook the beans again until tender.
5) Heat fat and brown lamb in it.
6) Stir in onions and garlic and cook for a few minutes.
7) Add in drained beans and rest of ingredients except flour.
FINALIZING
8) Bake, covered for 2 hours in the preheated oven.
9) Blend flour with 1/4 cup cold water and mix in with the broth to thicken it.
10) Pour the broth into lamb mixture and bake again for 15 minutes.
SERVING
11) Serve hot.
1) Preheat oven to 350°F before baking.
MAKING
2) Cover beans with water after washing well and bring to a boil.
3) Simmer for 2 minutes and leave aside for 1 hour.
4) Cook the beans again until tender.
5) Heat fat and brown lamb in it.
6) Stir in onions and garlic and cook for a few minutes.
7) Add in drained beans and rest of ingredients except flour.
FINALIZING
8) Bake, covered for 2 hours in the preheated oven.
9) Blend flour with 1/4 cup cold water and mix in with the broth to thicken it.
10) Pour the broth into lamb mixture and bake again for 15 minutes.
SERVING
11) Serve hot.
Chef
