Lamb ragout with potatoes and vegetables recipe

Lamb Ragout with Potatoes and Vegetables recipe

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Ingredients

1.2 kg	leg of lamb, boneless
2 bunch(es)	spring onions
6	bell peppers, 2 red, 2 yellow and 2 green
200 g	cherry tomatoes
600 g	potatoes, waxy
4 tbsp	oil
	salt and pepper
	oregano
2 clove(s)	garlic, pressed
2 tbsp	tomato puree, approx. 50 g
800 ml	beef stock
500 g	yellow lentils
1 bunch(es)	parsley

Instructions

Cut the lamb in bite-sized cubes. Roughly dice the spring onions. Dice the bell peppers, the potatoes and the tomatoes.

Heat butter and sear the lamb over high heat. Season with salt, pepper and oregano. Stir in the pressed garlic and the tomato purée. Pour in half of the beef stock and bring to a boil. Stir in the sliced onions, the bell peppers, the tomatoes and the potatoes. Add the lentils and the remaining beef broth. Bring to the boil, cover and simmer for 75 minutes, stirring occasionally. Season to taste with salt, pepper and oregano.

Sprinkle the lamb ragout with parsley and serve with tomato salad.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a