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Ragout Of Lamb Rosemary Recipe
|Lean lamb||2 Pound, cubed|
|Rosemary leaves||1⁄4 Teaspoon|
|Mint flakes||1⁄2 Teaspoon|
|Instant minced garlic||1⁄4 Teaspoon|
|Instant chopped onions||1⁄4 Cup (4 tbs)|
|Season all||1 Teaspoon|
|Celery salt||1 Teaspoon|
|Beef base||1 Teaspoon|
|Monosodium glutamate||1 Dash (Msg)|
|Water||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2415 Calories from Fat 545
% Daily Value*
Total Fat 61 g94.6%
Saturated Fat 27.8 g139%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 1798.9 mg75%
Total Carbohydrates 162 g54.1%
Dietary Fiber 25.8 g103.3%
Sugars 17.7 g
Protein 318 g635.1%
Vitamin A 634.5% Vitamin C 225.1%
Calcium 23.4% Iron 46.6%
*Based on a 2000 Calorie diet
1.Remove the potato skin and cut it into quarters.
2.Peel carrots and cut it into 2 inch pieces.
3.Heat oil and cook lamb in it until brown.
4.Put water, rosemary, mint, garlic, onions, season all, celery salt, sugar, MSG in it and cook by simmering for 1 1/2 hours until lamb is cooked.
5.Put carrots and potatoes.
6.Meanwhile, heat butter in a pan and cook until flour turns brown.
7.Put the mixture in the stew and cook until the gravy is thick.
8.Serve warm with noodles.