Lamb Ragout Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine

900 g/2 lb leg of lamb, boned and cubed
3 onions, sliced
1 garlic clove, crushed
15 ml/1 tbsp paprika
15 ml/1 tbsp plain (all-purpose) flour

15 ml/1 tbsp tomato puree (paste)

150 ml/0.25 pt dry white wine

300 ml/0.5 pt/1.25 cups Chicken Stock
1 bouquet garni sachet
Salt and freshly ground black pepper

Egg Fried Rice, to serve

Method :

Heat the butter or margarine in a saucepan and fry (saute) the lamb until browned on all sides, then remove from the pan. Add the onions and garlic to the pan and fry until soft, then stir in the paprika and flour and cook for 1 minute. Stir in the tomato puree, wine and stock, add the bouquet garni and season to taste. Bring to the boil, cover and simmer for 1 hour until the meat is tender, stirring occasionally. Remove the bouquet garni and serve with Egg Fried Rice.