Winter Lamb Ragout Recipe

Winter Lamb Ragout Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
6 tbsp: Olive oil,
3 lbs: Lamb stew meat, cut in
2 Inch: cubes,
4 medium: Yellow onions, diced
2 Cloves: garlic, sliced
2 tbsp: Tomato paste,
1/4 cup: Minced parsley,
2 tsp: Salt,
1 tsp: Freshly ground pepper,
1 1/2 tsp: Dried thyme,
2: Bay leaves,
1 lbs: Small turnips, peeled and
Quartered,
1 lbs: Carrots, peeled
12 ounce: Pearl onions, peeled

Directions:

1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and
toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes).
Remove to a bowl or platter and reserve.

2. Add 2 more tablespoons oil and remaining lamb cubes, browning while
stirring constantly (5 to 7 minutes). Push meat to one side and add
remaining oil, yellow onions, and garlic. Return reserved lamb cubes to pan
and cook until onions are translucent (4 to 5 minutes).

3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, turnips, and
water to cover. Reduce heat to simmer, cover, and cook 1 hour. Cut carrots
into 2-inch lengths.

4. After 1 hour add carrots and pearl onions to ragout. Cook 1 hour and 10
minutes more. Serve hot.

Recipe By : The California Culinary Academy

From: Date: 05/29

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Source from luhu.jp