Lamb Ragout Recipe

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Lamb Ragout Recipe

Try this Delicious Lamb Ragout recipe at home; it is not hard to make the lamb recipe. In Classic French cookery, a Ragout is a stew made with meat or fish cut into even-sized pieces. These are browned all over first and then casseroled. This classic meat stew recipe is superb for family and friend on any occasion.



Ingredients: Lamb Ragout Recipe


Boneless lamb (cut into stripes)                                    850 grams

Vegetable oil                                                                     2 tablespoon

Onion (chopped)                                                             1

Plain flour                                                                        40 grams

Chicken stock                                                                  600 ml

Large Carrots (cut into thin slices)                              4

Lemon zest (cut into thin strips)                                  1

Soaked black eye beans                                                 100 grams

Ground coriander                                                            ½ teaspoon

Ground turmeric                                                             ½ teaspoon

Ground ginger                                                                 ¼ teaspoon

Salt                                                                                    to taste

Black pepper                                                                   to taste

Strips of lemon zest and chopped parsley                   to garnish



Preparation Method: Lamb Ragout Recipe


Heat the oven to 170 C.


Heat ¾ of oil in a flameproof casserole, add the lamb strips and fry for 3-4 minutes until lightly browned and sealed on both sides. Remove with a slotted spoon and drain on absorbent paper.


Heat the remaining oil in the casserole, add the onion and fry gently for 5 minutes until soft and lightly colored. Sprinkle in the flour and stir over low heat for 1-2 minutes. Gradually stir in chicken stock. Bring to the boil and then simmer, keep stirring until thick.


Add the carrots, lemon strips, beans and spices and season to taste with black pepper. Bring back to boil for 10 minutes. Return the meat to the casserole, cover and cook in the oven for about 2 hours.


Before serving the Lamb Ragout, add salt and black pepper to taste and garnish with the strips of lemon zest and chopped parsley. Serve at once.


Serves                                      4


Nutrition facts:                        810 calories per portion


Cooking Time:   Lamb Ragout Recipe

30 minutes to prepare and 2 hours to cook


Freezing for longer period: Lamb Ragout Recipe

Cool quickly the pour into a rigid container. Seal, label and freeze for up to 2 months. To serve: defrost overnight in the refrigerator the reheat in an 180C heated oven for 30 minutes until Lamb Ragout is bubbling.

2017-04-29T13:17:43+00:00 August 31st, 2016|Banners, Lamb/Mutton Dishes, RECIPES|0 Comments

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