Baked Lamb Ragout
A hearty baked lamb ragout with red wine: this robust pie is perfect when the iron budget needs a boost.
Ingredients
- 300 g onions (6 onions)
- 3 cloves garlic
- 750 g lamb meat (from the loin)
- Salt
- Pepper
- 3 tbsp Rapeseed oil
- 75 g tomato paste
- 300 ml red wine
- 400 ml lamb stock (glass)
- 2 Bay leaves
- 3 sprigs thyme
- 500 g starchy potatoes (5 starchy potatoes)
- 100 ml milk (1.5% fat)
- 50 g butter
- nutmeg
Instructions
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1.
Peel the onions and cut them into large cubes. Peel the garlic and slice it.
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2.
Trim the fat from the lamb. Cut the meat into roughly 30 g cubes, season with salt and pepper.
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3.
Heat the oil in a braising pot and brown the meat all over on high heat.
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4.
Add the onions and garlic and sauté briefly.
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5.
Add the tomato paste and cook for a short time.
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6.
Pour in the red wine and bring to a boil.
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7.
Add the lamb stock, bay leaves and thyme sprigs. Braise with the lid half-open at medium heat for 1 hour, stirring several times.
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8.
Meanwhile, wash the potatoes and simmer them in salted water for about 20 minutes.
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9.
Drain the potatoes, peel them and mash with a potato press. Mix in milk and butter. Season the mash heavily with salt and pepper, and grate some nutmeg over it.
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10.
At the end of the braising time remove the herbs from the ragout.
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11.
Transfer the ragout to an ovenproof dish, spread the mashed potatoes on top. Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 20 minutes until golden brown and serve immediately. Roasted parsnips make a good accompaniment.
