Lamb Ragout With Red Wine
|Lean lamb||2 Pound, cubed (1 Kilogram)|
|Seasoned flour||2 Ounce (50 Gram)|
|Cooking oil||60 Milliliter (4 Tablespoon)|
|Onions||1 Pound, chopped (1/2 Kilogram)|
|Garlic||2 Clove (10 gm), crushed|
|Red wine||1 Pint (600 Milliliter)|
|Tomato puree||5 Ounce (150 Gram)|
|Potatoes||1 Pound, quartered (1/2 Kilogram)|
Coat the lamb cubes with the seasoned flour.
Heat the oil in a saucepan.
Add the lamb cubes, onions and garlic and fry until the meat is evenly browned.
Stir in the bay leaf, salt and pepper to taste, wine and tomato puree, and bring to the boil.
Cover and simmer for 1 hour.
Stir in the potatoes and continue to simmer, uncovered, for 1 hour, or until the lamb is very tender.
Serving size: Complete recipe
Calories 3222 Calories from Fat 726
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 19 g94.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 88.7 mg3.7%
Total Carbohydrates 220 g73.2%
Dietary Fiber 26.9 g107.7%
Sugars 30 g
Protein 325 g649.2%
Vitamin A 16.1% Vitamin C 235.9%
Calcium 21.9% Iron 56.9%
*Based on a 2000 Calorie diet