Ragout Of Lamb
|Boneless lamb||1 1⁄2 Pound|
|Bacon rashers||4 Ounce|
|Garlic||1 Clove (5 gm)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Dried rosemary/1/4 teaspoon ground rosemary||1⁄2 Teaspoon|
|Tomato paste||3 Tablespoon|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Beef stock/Water||1 Cup (16 tbs)|
Trim excess fat from lamb and cut into 1-inch cubes.
Chop bacon, place in pan in which ragout is to be cooked and cover with water.
Bring to the boil, drain off water, return to heat with 1tablespoon oil added and fry bacon until crisp.
Drain and put aside.
Brown lamb in oil and fat mixture in pan, lift out.
Add onion and garlic to pan and saute until soft over a low heat, add seasoning,herbs, tomato paste, wine and stock.
Stir well and return bacon and lamb to pan.
Cover and simmer for 1 hour or until lamb is tender.
Sauce should be thick enough at the end of this time.