Savory Lamb Ragout
|Shoulder lamb chops||6 , cubed|
|Seasoned flour||1 Cup (16 tbs)|
|Oil||30 Milliliter (2 Teaspoon)|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||4 , diced|
|Mushroom gravy||1 Can (10 oz)|
|White wine/Water||1 Tablespoon|
|Frozen peas||1 1⁄2 Cup (24 tbs)|
|Potatoes||1 Can (10 oz) (Drained)|
Trim fat from the chops and dredge with seasoned flour.
In a heavy Dutch oven heat oil and garlic together.
Add chops and brown on both sides.
Add the next four ingredients and cover closely.
Simmer on low heat for 1 to 1 1/4 hours, stirring in a little white wine when necessary.
Add peas and potatoes.
Cover and simmer 10 to 12 minutes.
Season to taste.