Lamb ragout

Ingredients for 3 servings:

• n. B. Lamb – Thinning (breastbone, rib and belly flap pieces)
• ½ bunch soup vegetables (including carrots and celery)
• 1 root parsley
• 1 onion(s)
• 2 bell peppers
• 1 tbsp tomato paste
• 1 tsp curry paste (Thai curry paste)
• 150 ml white wine
• 1 liter chicken broth
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 sprig(s) oregano or marjoram
• 1 sprig(s) sage
• 1 clove(s) garlic
• some olive oil for frying
• some salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

from the lamb’s tenderstem, with ribs

Carefully cut up the lamb, meaning you must very carefully remove the connective tissue and fat from the sheer layers of meat (this takes time!). The weight can vary depending on the size of the animal; it will take about 2 to 3 kg. Cut the (thin) pieces of meat into approximately 3 cm squares and separate the ribs into individual pieces. The trimmed fat and connective tissue can be used to make a great lamb stock, but we won’t describe how to prepare it here. Heat olive oil in a cast-iron roasting pan and sear the ribs on all sides. Then remove the ribs and sear the remaining pieces of meat. Then remove these as well and lightly sear the roasted vegetables (soup vegetables), the parsley root, and the onion, cut into larger cubes. Add the tomato paste and Thai curry paste and sear briefly. Deglaze with white wine and chicken stock. Return the meat, season, and add the garlic and herbs. Close the lid and simmer at low heat for about 45 minutes. About 10 minutes before the end of the cooking time, add the bell pepper pieces. Check the liquid level occasionally, adding more if necessary. Season to taste after the cooking time is complete. Remove the celery and parsley root as needed, and fish out the herb stems. Serve best with tagliatelle pasta (additional thickening isn’t necessary if you haven’t added too much liquid).