Name: Winter Lamb Ragout
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

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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