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Lamb Ragout With Red Wine

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Ingredients
  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
  Bay leaf 1
  Red wine 1 Pint (600 Milliliter)
  Tomato puree 5 Ounce (150 Gram)
  Potatoes 1 Pound, quartered (1/2 Kilogram)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lamb
Cook Time: 
120 Minutes

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