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.