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Ragout Of Lamb Rosemary

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Ingredients
  Lean lamb 2 Pound, cubed
  Oil 1 Tablespoon
  Rosemary leaves 1⁄4 Teaspoon
  Mint flakes 1⁄2 Teaspoon
  Instant minced garlic 1⁄4 Teaspoon
  Instant chopped onions 1⁄4 Cup (4 tbs)
  Season all 1 Teaspoon
  Celery salt 1 Teaspoon
  Beef base 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Bay leaf 1
  Monosodium glutamate 1 Dash (Msg)
  Water 2 Cup (32 tbs)
  Potatoes 3
  Carrots 3
  Butter 2 Tablespoon
Directions

GETTING READY
1.Remove the potato skin and cut it into quarters.
2.Peel carrots and cut it into 2 inch pieces.

MAKING
3.Heat oil and cook lamb in it until brown.
4.Put water, rosemary, mint, garlic, onions, season all, celery salt, sugar, MSG in it and cook by simmering for 1 1/2 hours until lamb is cooked.
5.Put carrots and potatoes.
6.Meanwhile, heat butter in a pan and cook until flour turns brown.
7.Put the mixture in the stew and cook until the gravy is thick.

SERVING
8.Serve warm with noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes

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