Winter lamb ragout
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 3 | pounds | Lamb stew meat -- cut in |
| 2 | Inch cubes | |
| 4 | mediums | Yellow onions -- diced |
| 2 | Cloves garlic -- sliced | |
| 2 | tablespoons | Tomato paste |
| ¼ | cup | Minced parsley |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Freshly ground pepper |
| 1½ | teaspoon | Dried thyme |
| 2 | Bay leaves | |
| 1 | pounds | Small turnips -- peeled and |
| Quartered | ||
| 1 | pounds | Carrots -- peeled |
| 12 | ounces | Pearl onions -- peeled |
Directions
1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes).
Remove to a bowl or platter and reserve.
2. Add 2 more tablespoons oil and remaining lamb cubes, browning while stirring constantly (5 to 7 minutes). Push meat to one side and add remaining oil, yellow onions, and garlic. Return reserved lamb cubes to pan and cook until onions are translucent (4 to 5 minutes).
3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, turnips, and water to cover. Reduce heat to simmer, cover, and cook 1 hour. Cut carrots into 2-inch lengths.
4. After 1 hour add carrots and pearl onions to ragout. Cook 1 hour and 10 minutes more. Serve hot.
Recipe By : The California Culinary Academy From: Date: 05/29 File