Lamb Ragout

  • For 4/5 people
  • Olive oil
  • 1 lb cubed lamb
  • 1 large onion chopped
  • 1 clove garlic
  • 1 level tablespoon plain flour
  • 1 glass white wine
  • 1/2 pint lamb stock(from a cube)
  • 1/2 teasp dried thyme
  • 1 bayleaf
  • 2 medium tomatoes chopped
  • 1 teaspoon tomato puree
  • 1 tin cannellini bean(strained)
  • freash chopped parsley to garnish with a little fresh chopped garlic if liked

Heat oil and brown lamb. Remove to a plate
Fry onion and garlic until softened and stir in flour.
Add stock, wine, tomato puree herbs and tomatoes.
Put in a medium oven(about 160) for 2 hours.
Add drained beans and return to oven for 1/2 hour
Add chopped parsley and fresh garlic and serve

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