Lamb Ragout


Lamb Ragout is a lamb dish slowly simmered in wine and tomato sauce infused with rosemary, thyme and sage. A very versatile stew where you can serve it either with rice, bread or pasta. Nothing much to say about the dish, I think it’s a fairly common stew dish everywhere apart from the Philippines. We never grew up with lamb meat, our main meat sources are beef, pork, chicken and sometimes goat hence our palates are not adjusted to its taste, I even only started eating lamb when I was in Malaysia and that’s barely a decade ago. Until now there are only few lamb dishes that we appreciate like anything grilled and curries other than that the taste is too “gamey” or “maanggo” for a non-trained Filipino palate. Those mentioned preparations masks the real flavour of lamb like the strong spices and marinade. Now I am in New Zealand, a place where the best lamb is available I will definitely have to try a different preparations apart from curry and grilling so for the first time I will make some stew out of it.

The verdict is that it is still gamey but not that much, the herbs and wine tried to mask the gamey flavour but still is present specially when it reaches its second day (leftovers). I think I have to add more wine and tomatoes, then reduce the sauce further on my next attempt. Do you have other suggestions for preparing lamb so it won’t taste as “gamey” as I want?

Ingredients

800g lamb shoulder chops, cubed
3 pcs bacon strips, chopped
2 medium carrots, sliced
1 1/2 cups green peas
1 onion, finely chopped
4 garlic cloves, minced
1 stalk celery, chopped
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped sage
1 cup red wine
2 tbsp tomato paste
1 can tomatoes puree
2 cups water
salt
freshly ground black
oil

Method

1. In a heavy pan add oil then brown lamb in all sides. Once done remove the lamb then set it aside
2. Add the onions, garlic, celery, rosemary, thyme, sage and bacon. Cook while stirring occasionally for 10 minutes or until the onions are soft.
3. Add wine to deglaze.
4. Add tomato paste, tomatoes puree, water, carrot and lamb. Bring to a boil and simmer for 1 1/2 hrs. or until lamb is tender.
5. Add the green peas then simmer for 10 minutes.
6. Season with salt and freshly ground black pepper.

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19 thoughts on “Lamb Ragout

  1. am not a lamb or goat meat eater but because of its abundance in Saudi where i am, have tried somehow to cook and now am beginning to like it. to remove the gamey-ness, after cleaning i grilled it for 30 minutes to bring out the liquid inside which i believe partly caused the “maanggo” then marinate in salt, pepper and other spices for 1-2 hrs. then u can continue cooking in any menu u want…

  2. Another one passionate about lamb right here! With a ragout you get such softness and depth of flavour: Oh, have been known to wave a cognac bottle over the softly bubbling mix as well!

  3. I love lamb but I’ve never had a lamb ragu. This looks wonderful! Love the herbs you used and the carrot and peas make such a beautiful and healthy dish!

  4. Mr. N was just reading to me yesterday that NZ has more sheep than people. That fact just blew his mind. :) He and Mike would love this dish. I think I just might too – the spices are among my favorites.

  5. I’m surprised that you find lamb gamey after eating goat.
    I’ve had goat and I find the taste stronger than lamb.

    I will be giving your recipe a try. I love lamb.

    Have a Joyful Day :~D
    Charlie

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