- 1 kg of meat
- 1.5 kg of small potatoes
- ¼ kg of carrots
- 1 glass of white wine
- 1 tablespoon of flour
- 1 onion
- We're going to start this recipe by making it with the best lamb meat we can find. Season the pieces with salt and pepper to taste, and cut them into cubes of the same size so they cook at the same time.
- We'll add a little minced or powdered garlic to the meat to add flavor. We'll marinate it for 30 minutes before starting to cook it. We'll brown it in a pan with a little oil.
- We remove it from the heat and poach the onion, which has been peeled and chopped, in the same oil. When the meat is tender, add the minced garlic and carrot cut into small pieces, followed by the glass of wine.
- While we work with the potatoes, we cook these ingredients over low heat. Peel the potatoes and cut them into equal-sized pieces. We'll start by cooking the potatoes.
- Fry the potatoes in a frying pan with a little oil. We'll leave them crispy on the outside so they can drain later. They will be added directly to the stew so that they are tender on the inside and have all of the flavor of the other ingredients.
- This flavorful delicacy will cook slowly over low heat. We'll make you happy with some flour. In the same oil that we fried the potatoes, add the flour, a couple of tablespoons will suffice. We'll let it cook a little so it doesn't have a raw flavor.
- We added a little water or meat broth at that time. We dilute well and add to the ragout so that all of the juices in this dish become consistent. When the stew is done, we remove it from the heat and serve with a slice of bread; the result is impressive.
- This lamb ragout is a hearty dish with a wonderful blend of flavors and textures.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 2029Total Fat 68gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 38gCholesterol 459mgSodium 796mgCarbohydrates 179gFiber 21gSugar 16gProtein 159g