Lamb & Potatoes Ragu
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
leg of lamb
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
carrots
minced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | pound |
tomatoes
peeled, strained |
|
| 3 | pounds |
potatoes
|
|
| 1 | x |
water
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
leg of lamb
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
carrots
minced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
tomatoes
peeled, strained |
|
| 1.4 | kg |
potatoes
|
|
| 1 | x |
water
as needed |
*
|
Directions
Wash and dry meat; cut into 1½ inch chunks; lightly salt and pepper.
Brown the butter in large pot. Add meat and brown well on all sides.
Remove and place in deep dish.
Add onion to the pot with the butter and let it brown.
Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to a boil.
Add meat and 1 cup of hot water.
Partially cook over low heat for about. 30 min.
Menwhile, peel potatoes, cut into 2 or 3 pcs.
Add to pot.
Add a little salt and pepper, and cook until potatoes are tender and most of the liquid has been absorbed (30 to 45 min.)
