Tuesday, March 12, 2013

Lamb Ragout, A Heart Warmer

This is a dish that my mum used to make during the winter, and yesterday our little country has been hit by basically a whole lot of snow. So I thought about making something to help us get warm.

Okay, so this dish contains a whole lot of Brussels sprouts. I love Brussels sprouts and I don't understand what the big deal is. In any case, for this dish they are cooked before being cooked again with all the other veggies, so they will become nice and soft and ultimately part of this delicious wintery, heart warming dish.


The lamb used in this dish is called ragout of lamb. Basically strips of lamb some of which have bones on them. I am not entirely sure which part of the lamb these are so if you know, do let me know! This particular part of the lamb has some nice fat and while it cooks, the fat will be released. Keep it and add it to the dish towards the end and this will allow the dish to fully absorb that delicate taste of lamb... yummy...

Okay, here comes the recipe:


The beets! (white and slightly purple on top)
What do you need?

- 4 or 5 beets (photo), peeled and cut into chunks
- 4 carrots, sliced in 1/2cm slices
- 6 medium sized yellow potatoes, peeled and cut into chunks
- 700g of lamb ragout (photo)
- thyme
- salt & pepper
- olive oil
- a couple of bay leaves
- 700g-1kg of Brussels sprouts (depending on how much you like them ;) )
- 1 onion, finely chopped
- 4 cloves of garlic, finely chopped


What do you need to do?

First of all clean the sprouts, pop them in some boiling water and cook for 15-20 minutes.
While they are cooking, you can prepare the other vegetables, slicing, chopping and peeling.


Take the pot you will use to prepare the entire dish in (again, I went for my trusty creuset), add some olive oil and half of the onions and garlic. Chuck in the meat and allow it to brown slightly, making sure the onions and garlic do not get burned. When the meat is cooked, remove it from the pot into a bowl together with the fat it has rendered.

Strips of lamb

Again, add some olive oil to the pot, scraping loose the little bits stuck to the bottom if there are any (often bits of caramelised onion and garlic yum!) and add all the uncooked veggies (basically all of them except for the sprouts).


On top of those, you can add the sprouts. Season with thyme, salt & pepper and add the bay leaves.


Add some water so the vegetables will cook with the steam and won't burn. You need to make sure there is 1cm of water at the bottom of the pot. Place the lid on the pot and allow it to cook on a medium heat. Check the vegetables once in a while with a fork.


When they start getting soft, cover the vegetables with the meat, add the fat, some more salt and pepper and again, cover. Leave to cook for as long as half an hour  or even 45 minutes if you like.


Come back to the pot and stir the ingredients around. Again place the lid on top and leave to cook for another 15 minutes.

The veggies will be nice and tender as well as the meat and the flavours will all have absorbed nicely!


Serve piping hot and let it melt the snow!



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