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PrintBROWNRAGOO OF LAMB
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a large, heavy-based frying pan, add the lamb in batches and cook until an even golden brown.
- Transfer to a casserole dish using a slotted spoon. Add the small onions and the carrots to the frying pan and fry until lightly browned. Transfer to the casserole dish.
- Stick the cloves in the onion and add to the casserole with the herbs and stock. Season to taste and bring to the boil.
- Cover tightly and bake at 180°C (350°F) mark 4 for about 2½ hours, stirring occasionally.
- Remove the onion stuck with cloves from the casserole, then stir in the mushrooms, broad beans and lemon juice and continue to cook for 10 minutes.
- Using a slotted spoon, lift the meat and vegetables from the casserole, arrange on a large serving plate and keep warm.
- Boil the liquid until it is reduced to about 400 ml. Pour some of the sauce over the meat and vegetables.
- Garnish with chopped parsley and serve with the rest of the sauce handed separately.
- Accompany with boiled or mashed potatoes.
INGREDIENTS
- 25 grams butter
- 900 grams leg of lamb, cut into 2.5 cm cubes
- 12 small onions, skinned
- 3 carrots, cut into quarters
- 4 cloves
- 1 medium onion, skinned
- 3 fresh parsley sprigs
- 2 fresh thyme sprigs
- 2 bay leaves
- Small fresh rosemary sprig
- 750 ml lamb or beef stock
- Salt and pepper
- 100 grams button mushrooms
- 175 grams broad beans, cooked
- Squeeze of lemon juice
- Chopped fresh parsley, to garnish
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