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Lamb and Eggplant Ragout

Ingredients
  Stewing lamb 1 1⁄2 Pound
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Fat 2 Tablespoon
  Canned tomatoes 28 Ounce
  Onions 5
  Sliced celery 3⁄4 Cup (12 tbs)
  Diced carrot 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Eggplant 1
  Flour 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

Cut meat into cubes.
Combine 1/4 cup flour, 1 teaspoon salt and pepper; then roll meat cubes in seasoned flour.
Heat 2 tablespoons fat in skillet, and brown meat; drain off excess fat, add tomatoes, vegetables (except eggplant), 1/2 tea-spoon salt and sugar.
Cover and simmer 3/4 hour.
Peel eggplant, cut into 1-inch cubes and add to ragout.
Cover, and simmer 1/2 hour longer.
Make smooth paste of 3 tablespoons flour and 1/4 cup water and thicken gravy.
Cook 10 minutes longer.
Taste, and add extra seasoning if required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Boiled
Interest: 
Party
Servings: 
5

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4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 529 Calories from Fat 239

% Daily Value*

Total Fat 27 g40.8%

Saturated Fat 11.4 g56.8%

Trans Fat 0 g

Cholesterol 94.9 mg31.6%

Sodium 916.3 mg38.2%

Total Carbohydrates 43 g14.4%

Dietary Fiber 9.1 g36.2%

Sugars 9.4 g

Protein 32 g63.4%

Vitamin A 95.4% Vitamin C 46.8%

Calcium 12.4% Iron 31.7%

*Based on a 2000 Calorie diet

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Lamb And Eggplant Ragout Recipe