Ragout is a French stew that is distinguished by the cooking of stewed foods. This time, we’re sharing a delicious lamb ragout, also known as lamb ragoût. It’s a simple and flavorful lamb stew that must be cooked over low heat to ensure tender and juicy meat that melts in your mouth.
- 1½ kilograms of lamb in pieces
- 1 onion
- 2 garlic cloves
- 2 carrot
- 200 milliliters of white wine
- 1 bay leaf
- 1 dash of olive oil
- 1 pinch of salt
- 1 pinch of pe
- Peel and chop the onion and garlic cloves. Cut the carrots into pieces or slices as desired, as the lamb ragout with vegetables will be just as tasty.
- Heat the oil in a saucepan. Season the lamb pieces with salt and pepper and cook them when the oil is hot. Allow the meat to brown before adding the vegetables, which include the onion, whole garlic clove, and carrot, halfway through cooking.
- Allow the lamb ragout and vegetables to cook until the meat is browned and the vegetables are poached. Add the bay leaf at this point.
- Pour a glass of white wine, wait a few minutes for the alcohol to evaporate, and then add a glass of water. Allow the dish to cook for 40-50 minutes on medium-low heat. The cooking time for the lamb ragoût will vary depending on its thickness.
- While the lamb is cooking, peel and fry some potatoes. If you want to use less oil and thus reduce the calories in the dish, you can cook them in the oven or roast them in the microwave.
- When the lamb ragout is finished, stir in the potatoes. Taste the salt sauce and continue to cook the preparation for 5 minutes more. Then switch it off.
- Clever! You can now serve the lamb ragout recipe with potatoes. However, because this is a stew that tastes great from day to day, you can prepare it ahead of time.
- To make the lamb ragout with red wine, simply replace the white wine with this one.
Amount Per ServingCalories 1165Total Fat 79gSaturated Fat 33gTrans Fat 0gUnsaturated Fat 39gCholesterol 364mgSodium 320mgCarbohydrates 6gFiber 1gSugar 2gProtein 93g