Lamb and Vegetable Ragout
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 600 grams lamb (from leg)
- 600 grams potatoes
- 300 grams Crookneck pumpkin
- ½ Savoy cabbage
- 200 grams Bacon
- 4 large carrots
- 1 large onion
- 3 garlic cloves
- 1 pc fresh ginger (about 8 cm) (approximately 3.5 inch)
- 3 Tbsps butter
- 2 Tbsps olive oil
- 1 ½ liters Beef broth
- salt
- freshly ground peppers
- 1 generous pinch Chili powder
- ½ bunch fresh thyme
Preparation steps
1.
Cut lamb into large cubes. Peel potatoes and cut into pieces. Rinse cabbage and cut into small pieces. Cut bacon into cubes. Peel carrot and cut into thick rings. Peel pumpkin and cut into bite-sized pieces.
2.
Peel onion and garlic and chop finely. Peel ginger and grate. Heat butter and oil in a Dutch oven. Sear lamb on all sides on high heat. Add bacon and cook together for a few minutes. Lower heat, add onion and garlic. Add broth and simmer, covered, for about 30 minutes on low heat.
3.
Add potatoes, cabbage, pumpkin, ginger and carrots and simmer, covered, for another 30 minutes on low heat. Rinse thyme, shake dry, pluck leaves and chop. Season stew with salt, chile powder and pepper. Place stew into bowls, sprinkle with thyme and serve.
