Sunday, March 8, 2009
Ragout of Lamb
Lamb:How To Make A Ragout Of Lamb
900g of leg or shoulder of lamb
4 tbsp olive oil
2 onions, roughly chopped
6 cloves of garlic, crushed
1 tbsp plain flour
500ml GF chicken stock
6 sprigs of thyme
2 bay leaves
2 tbsp chopped parsley
1 tbsp paprika
350 g new potatoes, scrubbed
300 g pumpkin
freshly ground black pepper
1 flameproof casserole dish
1 slotted spoon
1 measuring jug
1 plate or tray
1 chopping board
Preheat the oven Set the temperature to 170ºC (325ºF/ gas mark 3).
Trim off any excess fat then cut the lamb into 2cm cubes.
Season with salt and pepper.
Using a sharp knife, remove the stem and mark an 'x' at the other end of both tomatoes.
Bring a saucepan of water to the boil and prepare a bowl with iced water.
To skin the tomatoes, place them in the saucepan of boiling water and leave for 20 seconds.
Then put them into the iced water.
Remove from the water, peel off the skin and cut both tomatoes into chunks.
Heat up the oil in a casserole dish and add the lamb.
Cook until nicely browned then remove with a slotted spoon and put it aside.
It is recommendable to brown the lamb in two batches.
Next add the onions and cook for about 10 minutes or until lightly browned.
Add the garlic and stir briefly while cooking.
Stir in the GF Plain Flour to soak up all the juices and slowly pour in the stock while continually stirring.
When the liquid begins to simmer, add the lamb, paprika, thyme, bay leaves, tomatoes and season with salt and pepper.
Once the stock begins to simmer again, put the lid on and place the dish in the oven and cook for 1 hour
Meanwhile, cut the potatoes in half and skin and chop the pumpkin into cubes.
After the hour has passed, remove the casserole dish from the oven.
Add the potatoes and pumpkin, cover and return the dish to the oven to cook for a further hour.
Once thoroughly cooked, adjust the seasoning of the ragout if needed, garnish with a sprinkle of fresh parsley and serve