Lamb ragout

Lamb Ragout

I cooked this lamb ragout for a long time in a low heated oven.  You could slow cooker it – I don't own one.

So everything went into my casserole dish as follows:

Lamb shoulder chops

Onions

Grated ginger

Red chilli

Leek

Carrot

Potato

Garlic

Worcestershire Sauce

Pinch of dried tarragon

Chicken stock concentrate

Can of chopped Italian tomatoes (mine were flavoured with chilli and garlic)

Spring vegetable dried soup packet (could be onion or mushroom or even tomato)

Tomato paste

Raisins

Salt and pepper

I haven't put many quantities in because it doesn't really matter – just don't overdo the tarragon.

This was cooked for 3 hours at 150ºC (which is about 300 in Fahrenheit).  I threw in some frozen peas in the last 5 minutes to add a nice touch of colour and flavour.