Lamb stew
4 servings
30 minutes
Lamb ragout is a refined dish of French cuisine, symbolizing the warmth of home and the sophistication of gastronomy. Historically, this recipe originated in rural areas where slow-cooking meat allowed its deep flavor and tenderness to emerge. Aromatic lamb, seared to a golden crust, is infused with a rich sauce made from tomato puree and broth and then enriched with the flavors of carrots, turnips, potatoes, and spices. Spices and bay leaves complement the composition with subtle notes, creating a harmony of taste. The finished ragout has a rich, warming flavor, and its tenderness makes each spoonful a delight. This dish is suitable for both cozy family dinners and festive tables where it will be the center of attention and true enjoyment.
1
Cut the thawed lamb (brisket or shoulder) into pieces after removing the tubular bones, sprinkle with salt, and fry in a pan. Just before finishing frying, sprinkle the lamb with a tablespoon of flour.
- Lamb: 500 g
- Tomato puree: 2 tablespoons
2
After that, place the lamb in a pot, add tomato puree, pour in 2-3 cups of hot broth or water, and let it simmer on low heat.
- Tomato puree: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Potato: 600 g
3
After 1.5–2 hours (young lamb after 40–50 minutes) of stewing, transfer the lamb to a shallow pot and add the cleaned, washed, sliced, and sautéed vegetables – carrots, parsley, onions, turnips, potatoes, as well as bay leaves and pepper; pour everything with the strained sauce obtained during stewing and stew again for 30 minutes.
- Carrot: 2 pieces
- Parsley root: 1 piece
- Turnip: 1 piece
- Onion: 1 head
- Bay leaf: 1 piece
- Black peppercorns: 7 pieces
4
Transfer the finished stew to a plate and sprinkle with finely chopped parsley or dill.
- Parsley root: 1 piece
