Winter Lamb Ragout
- 6 tb Olive oil
- 3 lb Lamb stew meat -- cut in
- 2 Inch cubes
- 4 md Yellow onions -- diced
- 2 Cloves garlic -- sliced
- 2 tb Tomato paste
- 1/4 c Minced parsley
- 2 ts Salt
- 1 ts Freshly ground pepper
- 1 1/2 ts Dried thyme
- 2 Bay leaves
- 1 lb Small turnips -- peeled and
- Quartered
- 1 lb Carrots -- peeled
- 12 oz Pearl onions -- peeled
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
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
