Lamb Ragout with Ladyfingers and Bell Pepper
A lamb ragout featuring fresh ladyfingers and bell pepper, a delightful dish from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g lamb shoulder
- 1 Shallot
- 2 Garlic cloves
- 2 tbsp olive oil
- 4 sprigs thyme
- 500 ml lamb stock
- 1 tsp medium-hot mustard
- Salt
- Pepper (freshly ground)
- 2 red bell peppers
- 200 g okra pods
- 1 tbsp flour
- 1 tbsp butter
Instructions
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1.
Wash the meat, pat dry, remove excess sinew and fat, and cut into bite-sized cubes. Peel and finely chop the shallot and garlic. In a pot, sear the meat in hot oil portion by portion until browned all around; add the shallot and garlic, place thyme sprigs, and deglaze with lamb stock. Stir in mustard, season with salt and pepper, and simmer over medium heat for 1 to 1½ hours.
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2.
Meanwhile, wash the bell peppers and okra. Trim ends of okra and cut into pieces; halve the bell peppers, remove seeds and white membranes, and cut into bite-sized chunks. Add the vegetables to the pot 30 minutes before the end of cooking time and continue simmering.
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3.
Finish by thickening the sauce with a beurre manié (equal parts flour and butter mixed together) if desired, then serve the ragout in individual bowls.
