Ragout Of Lamb Rosemary Recipe
Ingredients
| Lean lamb - 2 pounds , cubed | ||
| Oil | 1 Tablespoon | |
| Rosemary leaves | 1/4 Teaspoon | |
| Mint flakes - 1/2 teaspoon | ||
| Instant Minced Garlic - 1/4 teaspoon | ||
| Instant onions - 1/4 cup Chopped | ||
| 1 teaspoon Season-All | ||
| Celery salt | 1 Teaspoon | |
| Beef Flavor Base - 1 teaspoon | ||
| Sugar | 1/2 Teaspoon | |
| Bay leaf | 1 | |
| MSG - 1 Dash | ||
| Water | 2 Cup (16 tbs) | |
| Potatoes | 3 | |
| Carrots | 3 | |
| Butter | 2 Tablespoon | |
Directions
GETTING READY
1.Remove the potato skin and cut it into quarters.
2.Peel carrots and cut it into 2 inch pieces.
MAKING
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.
SERVING
8.Serve warm with noodles.
1.Remove the potato skin and cut it into quarters.
2.Peel carrots and cut it into 2 inch pieces.
MAKING
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.
SERVING
8.Serve warm with noodles.
Chef
