Rosemary Lamb Ragout

Serves:

Ingredients:

2 Pounds lamb boneless
1/4 ts Pepper
2 Cl Garlic, finely chopped
8 sm Red potatoes, cut in half
6 sm Onions, cut into fourths
3 md Carrots, cut
Into 1-1/2-inch pieces
3 sm Turnips, cut into fourths
1 pk (10 ounces) frozen peas
Dried thyme leaves
1 ts Chopped fresh or 1/2 ts
shoulder
2 tb Vegetable oil
2 1/2 c Water
1 c Dry white wine or water
3 tb Tomato paste
3 ts Chicken bouillon granules
1 tb Chopped fresh or 1 ts Dried
rosemary, crushed
1/4 c Cold water

Method:

Ragout is a French word, which means to restore the appetite.
This.
2 tablespoons all-purpose flour Trim excess fat from lamb shoulder.
Cut lamb into 1-inch cubes.
Cook and stir lamb in oil in Dutch oven over medium-high heat about 20 minutes or until brown; drain.
Add 2-1/2 cups water, the wine, tomato paste, bouillon granules, rosemary, thyme, pepper and garlic.
Heat to boiling; reduce heat.
Cover and simmer about 45 minutes or until lamb is almost tender.
Stir in potatoes, onions, carrots and turnips.
Cover and simmer about 20 minutes or until vegetables are almost tender.
Stir in peas.
Cover and simmer about 10 minutes longer or until vegetables are tender.
Sha 1/4 cup water and the flour in tightly covered container.
Gradually stir into ragout.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 555 CALORIES PER SERVING.