Lamb Ragout with Vegetable Puree
A lamb ragout with vegetable puree is a recipe featuring fresh ingredients from the Lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g lamb meat (pre‑cooked, shoulder)
- 4 onions
- 1.5 cm fresh ginger
- 1 Garlic clove
- 4 tbsp sesame oil
- 200 ml beef broth
- 400 g Tomatoes
- 500 g spinach
- Salt
- Pepper
- 0.5 tsp ground turmeric
- 0.5 tsp ground cumin
- a pinch ground coriander
- a pinch ground cinnamon
- a pinch chili powder
- 500 g yams (or cassava roots)
- Salt
- 500 g cooking bananas
Instructions
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1.
Wash the meat, pat dry and cut into bite‑size pieces. Peel the onions and slice into strips. Peel and finely chop the ginger and garlic. Heat the oil and sear the meat on all sides until browned. Remove it, add the onions, ginger, and garlic and sauté briefly. Return the meat to the pan, pour in the broth, cover, and simmer for about 30 minutes.
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2.
Meanwhile, wash the tomatoes, cut off the stems, and dice them small. Thoroughly rinse the spinach and remove any tough stems. Add both to the ragout and let it cook for another ~10 minutes. Season with salt, pepper, turmeric, cumin, coriander, cinnamon, and chili.
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3.
Wash, peel, and roughly cube the yams or cassava roots; boil in about 700 ml salted water for ~20 minutes until tender. Peel the bananas, add them to the pot, and blend everything into a fine puree.
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4.
Serve the ragout in bowls. Shape small balls from the fufu and place them on top.
