Ragú is a stew of French origin that is characterized by cooking stewed foods. On this occasion we share a delicious lamb ragú, originally called Ragoût de Cordero. It is a simple lamb stew with a lot of flavor, which must be cooked over low heat so that there is a tender and juicy meat that falls apart in the mouth. The lamb ragú is a very complete and versatile dish, since you can use any part of the lamb to cook it. Now, as a recommendation, with the leg and ribs there is a delicious stew. Likewise, it can be accompanied with potatoes, vegetables or rice. In any case, keep reading to learn from the hand of recipes how to make lamb ragú.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make lamb ragú: |
| 1½ kilograms of lamb in pieces 1 onion 2 teeth of garlic 2 carria 200 milliliters of white wine 1 laurel leaf 1 jet of olive oil 1 pinch of salt 1 pinch of pepper 2 potatoes potatoes |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, traditional recipe of France |
Ingredients to make lamb ragú:
1. Pica the onion and peel the garlic cloves. Cut carrots into pieces or slices, how you like it, since the lamb ragú with vegetables will be equally good.
2. Put a casserole with oil to heat. Sprinkle the pieces of lamb and cook them when the oil is hot. Let the meat be brown and, in the middle of cooking, add the vegetables, that is, the onion, the whole garlic and the carrot.
3. Let the lamb ragú with vegetables cook until the golden meat is and the vegetables are pointed out. At this point, it incorporates the bay leaf.
4. Pour the glass of white wine, let the alcohol evaporate for a few minutes and throw a glass of water. Let the preparation cook about 40-50 minutes over medium-low heat. The cooking time of the lamb ragoût will depend on the thickness of the meat.
Trick: To make the lamb ragú with red wine, you should simply replace the white wine with this.
5. while cooking the lamb, peel some potatoes and fry them. You can also cook them in the oven or roasted to the microwave if you prefer to use less oil and thus reduce the calories of the plate.
6. When the lamb ragú is already, add the potatoes. Try salt sauce and leave the fire preparation 5 more minutes. Then, put it up.
7. Praise! You can already serve the lamb ragú recipe with potatoes. However, this is a stew that is very good from one day to another, so you can cook it in advance.
