Ragout Of Lamb

Oxmoor House
about 2 quarts


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1 tablespoon butter or margarine
1/4 cup plus 3 tablespoons all-purpose flour
2 cups hot water
2 pounds lamb shoulder, cut into 1/2-inch cubes
1 large carrot, finely chopped
1 onion, finely chopped
3 whole cloves
1/4 bay leaf
1/2 teaspoon minced fresh parsley leaves
1 teaspoon salt
1/4 teaspoon white pepper
1 (10-ounce) package frozen green peas


Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, until mixture is golden brown. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Add remaining ingredients, except peas and Farina Balls.

Cover and simmer 2 1/2 hours or until lamb is tender. Add peas, and continue cooking 15 minutes. Remove cloves and bay leaf; discard. Serve ragout with Farina Balls.

Created date

February 2010