Young vegetables with lamb ragout in cinnamon-turmeric sauce

Name: Young vegetables with lamb ragout in cinnamon-turmeric sauce
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 1.2 kg Leg of lamb with bone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 1 bunch of greens; 2 Cinnamon sticks; 300 g young carrots; 150 g Sweet peas; 300 g Cauliflower; 1 TABLESPOON Butter; 250 ml Vegetable broth (instant); 1 pinch Sugar; 300-400 g Basmati rice; 2 TABLESPOONS Cornstarch; 1 TABLESPOON Honey; 7-10 Tbsp Turmeric

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 7

1.2 kg Leg of lamb with bone
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
1 bunch of greens
2 Cinnamon sticks
300 g young carrots
150 g Sweet peas
300 g Cauliflower
1 TABLESPOON Butter
250 ml Vegetable broth (instant)
1 pinch Sugar
300-400 g Basmati rice
2 TABLESPOONS Cornstarch
1 TABLESPOON Honey
7-10 Tbsp Turmeric

Directions

1
Wash the meat, dab dry, remove excess fat. Season meat with salt and pepper. Place on the fat pan of the oven or in a flat roasting pan, drizzle with oil.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2 1/2-3 hours. Clean or peel and wash the soup vegetables and cut them into large cubes. Cut leek into rings.
3
Add soup greens and cinnamon sticks and spread around the roast. After 1 1/2 hours add 400 ml water. Peel and clean the carrots and, depending on size, cut them in half or leave them whole. Wash and clean the mangetouts.
4
Clean the cauliflower, cut the florets from the stalk and wash them. Heat butter in a pot. Sauté the vegetables briefly while turning. Pour on the stock and stew in a closed pot for about 10 minutes. Season to taste with salt, pepper and sugar.
5
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Remove meat from the fat pan, pour frying mixture through a sieve into a pot and fill up with water to approx. 600 ml, bring to the boil.
6
Stir the starch and 3 tablespoons of water until smooth. Thicken the sauce. Season to taste with salt, pepper, honey and 1/2 teaspoon turmeric. Remove meat from the bone and cut into cubes. Add to the sauce and heat up.
7
Arrange rice, meat and vegetables on plates.