Lamb RagoutPrep.Time: 10-15 min
Cook.Time: 2 hrs
ToolsLarge Ovenproof Saucepan
Ingredients600g/1lb 5oz Lamb
400g/1lb New Potatoes
2 Large Red Onions
4 Cloves Garlic
1 Tin Chopped Tomatoes
2 Lamb Stock Cubes
500ml/1Pt Hot Water
2 Tbsp Plain Flour
2 Tbsp Olive Oil
2 Bay Leaves
MethodPre-heat the oven to 140°c / 275°f / Gas Mark 1.
Trim excess fat from the meat and cut into 2.5cm / 1” chunks.
Heat the oil in the saucepan.
Fry the meat until it is brown on all sides (you will have to do this in batches).
Remove meat to a plate when browned.
Peel and chop the onions to roughly the same size as the meat.
Fry in the meat juices until softened..
Peel and slice the garlic then add to the onions.
Sprinkle the flour over the onions and stir in to soak up the juices.
Slowly add the hot water, stirring all the time to make a sauce.
Once the sauce is simmering, stir in the stock cubes, thyme and bay leaves.
Add the meat, with any juices that have leaked out and the tin of tomatoes.
Bring back to a simmer.
Add black pepper.
Put a lid on and place in the oven for 1 hour.
Scrape the skin from the new potatoes and cut any large ones in half.
Remove casserole from oven and add the potatoes.
Stir then return to the oven (with the lid on) for 45 minutes.
Check that the potatoes are cooked then serve with seasonal vegetables.
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