Title: Winter Lamb Ragout
Categories: Main, Course
Yield: 8 Servings

6 tb Olive oil
3 lb Lamb stew meat -- cut in
2 Inch cubes
4 md Yellow onions -- diced
2 Cloves garlic -- sliced
2 tb Tomato paste
1/4 c Minced parsley
2 ts Salt
1 ts Freshly ground pepper
1 1/2 ts Dried thyme
2 Bay leaves
1 lb Small turnips -- peeled and
Quartered
1 lb Carrots -- peeled
12 oz Pearl onions -- peeled

1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and
toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes).
Remove to a bowl or platter and reserve.

2. Add 2 more tablespoons oil and remaining lamb cubes, browning while
stirring constantly (5 to 7 minutes). Push meat to one side and add
remaining oil, yellow onions, and garlic. Return reserved lamb cubes to pan
and cook until onions are translucent (4 to 5 minutes).

3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, turnips, and
water to cover. Reduce heat to simmer, cover, and cook 1 hour. Cut carrots
into 2-inch lengths.

4. After 1 hour add carrots and pearl onions to ragout. Cook 1 hour and 10
minutes more. Serve hot.

Recipe By : The California Culinary Academy

From: Date: 05/29

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip