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Classic Lamb Ragout

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Ingredients
  Lamb cubes 1 1⁄2 Pound
  Flour 2 Tablespoon
  Shortening 1⁄4 Cup (4 tbs)
  Canned condensed tomato soup 10 3⁄4 Ounce (1 can)
  Water 120 Milliliter (1 soup can)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Caraway seed 1⁄4 Teaspoon (optional)
  Potatoes 3 Medium, quartered for about 2 cups
  Cabbage 1⁄2 Medium, cut in wedges
Directions

GETTING READY
1) Dredge the lamb cubes thoroughly with flour.

MAKING
2) In a large heavy kettle or pot, brown the lamb cubes in shortening.
3) Stir in the tomato soup, water, salt, pepper, garlic, and caraway seed.
4) Cover and simmer for 1 hour; stirring occasionally.
5) Stir in the potatoes, cover and cook for 15 minutes.
6) Place the cabbage on top, cover and cook for another 30 minutes, or until the lamb and vegetables are tender.

SERVING
7) Serve the Lamb Ragout immediately on serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Gourmet
Cook Time: 
115 Minutes
Servings: 
4

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