Ragout Of Lamb Recipe
An empty belly is a great cook and Ragout Of Lamb is a great way to fill it. It is an ideal Appetizer. Treat your friends to this Ragout Of Lamb and let them know its taste.
Ingredients
2 pounds lamb, cut for stew (about 2-inch-square pieces)
2 tablespoons olive oil or other sklad oil
1 medium-sized onion, sliced
1 bunch carrots, whole or halved
1 bunch turnips, whole or halved
1 can (10 3/4 oz-) brown gravy
1 cup white table wine (or stock or water)
1 cup water
2 medium-sized tomatoes, peeled and sliced (or 2 tablespoons tomato paste)
2 cloves garlic, minced or mashed
Salt and pepper to taste
1/4 cup finely chopped parsley
Directions
In a large frying pan, saute the lamb pieces in olive oil until well browned on all sides.
Remove the meat to a 2-quart casserole.
In the same frying pan put the sliced onion and the carrots and turnips; cook, stirring frequently, over medium heat, until well browned.
Put the carrots and turnips into the casserole with the meat.
Drain off the fat from frying pan, leaving in the browned onions; add the brown gravy, wine, water, tomatoes, and garlic, and simmer for 20 to 30 minutes.
Put through a food mill or strainer; add salt, pepper, and parsley; pour over meat and vegetables in casserole.
Cover casserole and put into a moderately hot oven (375°) and cook about 1 hour, or until tender.
Remove the meat to a 2-quart casserole.
In the same frying pan put the sliced onion and the carrots and turnips; cook, stirring frequently, over medium heat, until well browned.
Put the carrots and turnips into the casserole with the meat.
Drain off the fat from frying pan, leaving in the browned onions; add the brown gravy, wine, water, tomatoes, and garlic, and simmer for 20 to 30 minutes.
Put through a food mill or strainer; add salt, pepper, and parsley; pour over meat and vegetables in casserole.
Cover casserole and put into a moderately hot oven (375°) and cook about 1 hour, or until tender.
