| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main, Course | 8 | Servings |
INGREDIENTS
| 6 | tb | Olive oil |
| 3 | lb | Lamb stew meat — cut in |
| 2 | Inch cubes | |
| 4 | md | Yellow onions — diced |
| 2 | Cloves garlic — sliced | |
| 2 | tb | Tomato paste |
| 1/4 | c | Minced parsley |
| 2 | ts | Salt |
| 1 | ts | Freshly ground pepper |
| 1 1/2 | ts | Dried thyme |
| 2 | Bay leaves | |
| 1 | lb | Small turnips — peeled and |
| Quartered | ||
| 1 | lb | Carrots — peeled |
| 12 | oz | Pearl onions — peeled |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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