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Lamb And Bean Ragout

Southern.Crockpot's picture
Ingredients
  Dried white beans 1 Cup (16 tbs)
  Water 2 1⁄4 Cup (36 tbs)
  Boneless lamb shoulder 2 Pound, cut into cubes
  Bacon fat/Butter 1⁄4 Cup (4 tbs)
  Onions 2 , sliced
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 20 Ounce (1 Can, 2 1/4 Cups)
  Bay leaf 1
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Herb seasoning 1⁄2 Teaspoon
  Lamb broth/Chicken broth 1 1⁄2 Cup (24 tbs)
  Flour 3 Tablespoon
Directions

GETTING READY
1) Preheat oven to 350°F before baking.

MAKING
2) Cover beans with water after washing well and bring to a boil.
3) Simmer for 2 minutes and leave aside for 1 hour.
4) Cook the beans again until tender.
5) Heat fat and brown lamb in it.
6) Stir in onions and garlic and cook for a few minutes.
7) Add in drained beans and rest of ingredients except flour.

FINALIZING
8) Bake, covered for 2 hours in the preheated oven.
9) Blend flour with 1/4 cup cold water and mix in with the broth to thicken it.
10) Pour the broth into lamb mixture and bake again for 15 minutes.

SERVING
11) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Cook Time: 
15 Minutes
Servings: 
4

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