Ragoût of lamb with turnips

Ragoût of lamb with turnips

By
From
Encyclopedia of Food and Cookery
Serves
6

The French term ragoût usually describes a dish of meat, fish or poultry cooked with vegetables and liquid, although a dish of spring vegetables, such as peas, carrots, onions and potatoes, can also be called a ragoût.

Ingredients

Quantity Ingredient
2 tablespoons oil
1kg lamb shoulder, boned and cubed
1 tablespoon plain flour
4 onions, quartered
1 bouquet garni
1 garlic clove, crushed
250ml stock or water
500g small white turnips, peeled and quartered
30g butter
freshly ground black pepper
6-8 small potatoes, peeled
salt

Method

  1. Heat oil in a frying pan and brown lamb cubes all over. Transfer to a flameproof casserole.
  2. Sprinkle flour over lamb and cook, stirring, until lightly browned. Add onions, bouquet garni, garlic and stock or water and bring rapidly to the boil, stirring. Cover and leave to simmer gently.
  3. Meanwhile, slowly brown turnips in butter in same frying pan as used for lamb. Add to casserole, and season with salt and pepper. Continue to simmer, covered, over gentle heat, or cook in a preheated moderate oven, for about 1¼ hours.
  4. Add potatoes and cook for a further 20–30 minutes or until potatoes and lamb are tender. Remove bouquet garni before serving.
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