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.
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.