Ragout of Lamb

Ragu de Cordero

1kg (2lb 4oz) Lamb
1.35kg (3lb) Small New Potatoes
150ml (¼ pint) White Wine
225g (8oz) Carrots
1 Onion
2 Garlic Cloves
1 tbsp Flour
1 Bay Leaf
Parsley
Olive Oil
Salt and Pepper

Pre-heat the oven to 190°C: 375°F: Gas 5.
Trim any excess fat from the lamb and cut into chunks.
Peel and crush the garlic and mix with the lamb, allow to stand for an hour.
Peel and chop the onion, scrape the carrots and cut into even sized pieces, scrub the potatoes.
Heat some oil in a frying pan, add the lamb and saute for a few minutes until browned on all sides.
Remove and place into a an ovenproof casserole dish.
Add the onions and saute until golden brown, remove and add to casserole dish.
Gently saute the potatoes and carrots (adding extra oil if needed) for a few minutes, without allowing them to brown.
Remove and add to casserole dish.
Add the flour to the frying pan with the wine, stir well scarping the bottom of the frying pan, cook for a few minutes.
Pour over the contents of the casserole dish, season to taste and add the bay leaf and chopped parsley, mixing well.
Cover and bake for 20-30 minutes or until tender and cooked.

Serves: 4

SpanishRecipes

Ragout of Lamb

Ragu de Cordero

Spanish
Recipes