Winter Lamb Ragout

Ready in 1h

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1 1/2 ts Dried thyme
2 Cloves garlic; sliced
2 ts Salt
4 md Yellow onions; diced
1/4 c Parsley; minced
1 ts Black Pepper; freshly ground
6 tb olive oil
3 lb Lamb stew meat; cut in 2-inch cubes
1 lb Carrots; peeled
2 Bay Leaves
12 oz Pearl onions; peeled
1 lb turnips; Small, peeled and quartered
2 tb Tomato paste

Original recipe makes 8



1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes). Remove to a bowl or platter and reserve. 2. Add 2 more tablespoons oil and remaining lamb cubes, browning while stirring constantly (5 to 7 minutes). Push meat to one side and add remaining oil, yellow onions, and garlic. Return reserved lamb cubes to pan and cook until onions are translucent (4 to 5 minutes). 3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, turnips, and water to cover. Reduce heat to simmer, cover, and cook 1 hour. Cut carrots into 2-inch lengths. 4. After 1 hour add carrots and pearl onions to ragout. Cook 1 hour and 10 minutes more. Serve hot. Recipe By : The California Culinary Academy From: Date: 05/29 File

Verified by stevemur
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Calories Per Serving: 505 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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