John Myers
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Lamb Ragout with Homemade Spaetzle
The perfect lamb ragout with homemade spaetzle recipe with a picture and simple step-by-step instructions.
Lamb ragout:
- 1,5 kg Lamb
- 2 Pc. Onions
- 4 Pc. Garlic cloves
- Olive oil
- Butter
- Flour
- 300 ml Vegetable broth
- 300 ml Red wine
- Salt and pepper
- Rosemary
- Bay leaf
- Parsley
Spaetzle:
- 700 g Flour
- 7 Pc. Egg yolk
- 300 ml Sparkling water
- Salt
- Nutmeg
Lamb ragout:
- Cut the lamb into cubes. Finely dice the onions and garlic. In a roaster or saucepan, sear the lamb in a mixture of oil and clarified butter, then remove everything from the roaster. Fry the onions with the garlic and herbs and then add the lamb.
- Fry everything together briefly, then dust with flour and deglaze everything with the vegetable stock. Season with salt and pepper, cover and stew on a low heat. Stir occasionally.
- After 30 minutes, pour in the red wine and add the bay leaf. Braise for another 30 – 60 minutes. Just before the end of the cooking time, remove the lid and reduce the sauce a little. Season again to taste before serving.
Spaetzle:
- All ingredients are mixed in a bowl and beaten until the dough flows slowly and tough from the beater without tearing. Then it has the right consistency.
- Fill a large saucepan with water and bring to a boil with salt. Prepare a bowl or plate and a colander to drain. When the water boils, attach the spaetzle slicer to the pot and fill with batter.
- Then plane in even movements. Faster or slower depending on the desired length. When the spaetzle float to the surface of the water, they are cooked and can be taken out of the water.
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