John Myers
Lamb Ragout with Curry and Glazed Vegetables
The perfect lamb ragout with curry and glazed vegetables recipe with a picture and simple step-by-step instructions.
- 1,4 kg Lamb
- 2 Pc. Garlic cloves
- 3 cm Ginger
- 2 tsp Peppercorns
- 2 tsp Mustard seeds
- 5 Pc. Cloves
- 3 Pc. Star anise
- 1 tsp Cumin
- 1 tbsp Salt
- 1 Pc. Big onion
- 1 tbsp Tomato paste
- 3 tsp Curry powder
- 400 ml Poultry stock
- 400 ml Coconut milk
- 400 g Beans
- 200 g Carrots
- 12 Pc. Mini carrots with green
- 12 Pc. Panicle tomatoes
- 50 g Sugar
- Butter
- 4 Pc. Strips of bacon
- 1 Msp Coconut oil
- 1 Msp Ghee
- Wash the meat and cut into small pieces (approx. 3-4 cm). Grind the spices and rub them into the meat, then add plenty of salt. Finely chop the ginger, onion and garlic.
- Heat some ghee and coconut oil in a roasting pan, add the meat, ginger, garlic and onion and fry together, then add tomato paste (fry this also a little). Sprinkle with plenty of curry and bring to the boil with coconut milk and poultry stock. Then place in the preheated oven for about 1 hour at 160 degrees (circulating air).
- In the meantime, peel the carrots, cut into slices and clean the beans. After an hour, add the carrots and half of the beans to the roaster and reduce the temperature to 110 degrees. Simmer in the oven for at least another 90 minutes, stirring occasionally.
- In the meantime, peel the mini carrots and wash the vine tomatoes for the glazed vegetables. Boil the remaining beans in boiling salted water for 5 minutes, after three minutes add mini carrots. Then blanch the vegetables in ice water.
- Divide the beans into 4 portions and wrap with bacon, then pepper and fry in brown butter in a pan.
- Melt the sugar in another pan, add the mini carrots and vine tomatoes with plenty of brown butter and fry briefly, then add a little poultry stock and reduce.
- Arrange everything together on plates and spread the sauce around them.
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