I cooked this lamb
ragout for a long time in a low heated oven.
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.
I wonder if this would taste good with any other meat
ReplyDeleteAs you know, I love lamb, so this is for me.
ReplyDelete