Ragout of Lamb
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Lamb, ragout (stew/ goulache cuts) |
| 50.00 | ml | Oil, Sunflower |
| 600.00 | g | Onions |
| 250.00 | g | Bacon rind |
| 3.00 | g | Garlic flakes |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 410.00 | g | Beans, Borlotti |
| 5.00 | g | ROBERTSONS Parsley 6 x 150g |
| 20.00 | g | Flour, white |
| 4.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 200.00 | ml | Water |
| 50.00 | ml | Madeira (special wine) |
Preparation
1. Preheat oven to 160`c.
2. Coat the lamb cubes with seasoned flour and brown in oil in pan.
Place in casserole dish.
4. In the same pan, fry the onion, bacon and garlic.
5. Add the tomatoes, salt, pepper, beans and parsley. Stir in the flour and add the stock and wine.
6. Pour over the lamb and bake for 1 hour 30 minutes or until the lamb is tender.
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