Lamb ragout

Name: Lamb ragout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 900 g triggered leg of lamb; 12 small shallots; 1 Garlic clove; 4 Stem(s) Marjoram; 500 g small carrots; 150 g Cutting beans; 100 g Kale; 2 TABLESPOONS Oil; 1 TEASPOON Paprika powder; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS Sugar; 3 TSP Flour; 150 ml dry red wine; 2 Bay leaves; 1 TEASPOON Juniper berries; 500 ml Vegetable broth; 2 packets (400 g each) chunky tomatoes

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

900 g triggered leg of lamb
12 small shallots
1 Garlic clove
4 Stem(s) Marjoram
500 g small carrots
150 g Cutting beans
100 g Kale
2 TABLESPOONS Oil
1 TEASPOON Paprika powder
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Tomato paste
1-2 TEASPOONS Sugar
3 TSP Flour
150 ml dry red wine
2 Bay leaves
1 TEASPOON Juniper berries
500 ml Vegetable broth
2 packets (400 g each) chunky tomatoes

Directions

1
Wash the meat, dab dry and cut into cubes. Peel the shallots. Peel garlic and chop finely. Wash marjoram, dab dry and remove leaves. Peel carrots. Wash and clean the slicing beans and cut them diagonally into pieces. Clean, wash and pluck the kale into bite-sized pieces
2
Heat the oil in a frying pan. Brown the meat in portions at high heat. Remove and season with paprika powder, salt and pepper. Put the shallots in the roaster and fry for about 4 minutes, turning them over. Add garlic and tomato paste and fry briefly. Sprinkle with sugar and let it caramelize. Dust with flour, add wine, bring to the boil and dissolve the roasting mixture. Let red wine boil down for about 3 minutes
3
Add carrots, kale, string beans, meat, marjoram, bay leaf and juniper berries. Add stock and chunky tomatoes and bring to the boil. Season well with salt and pepper. Cover and stew for about 2 hours, season again. Serve ragout. Served with baguette