Lamb and Eggplant Ragout's picture

Feb. 05, 2009


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)


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
Servings: 5