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Lamb Ragout with Pumpkin Little Different.

5 from 5 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 88 kcal

Ingredients
 

The meat :

  • 750 g Lamb ribs with leg cut into ragout
  • 2 Pc Roughly chopped onions
  • 4 Pc Coarsely chopped garlic

The spices :

  • 1 tbsp Tahini paste made from raw sesame seeds
  • 1 tsp Dried thyme
  • 1 tsp Ground fennel seeds
  • 1 tsp Ground coriander seeds
  • 1,5 tsp Oregano
  • 2 Pc Bay leaves
  • 4 Pc Cloves
  • 2 Pc Small red chilli pepper chopped
  • 1 dl Red wine
  • 3 dl Lamb or veal stock
  • 2 Pc Oragen and lemon peel
  • 1 Pc Tin of tomato cubes

The vegetable :

  • 3 Pc Stalks of celery with leaves in cubes
  • 300 g Green beans cut in half
  • 300 g Knirps Kübis in cubes
  • 1 Pc Yellow pepper in cubes
  • 1 Pc Can of corn kernels
  • 1 Pc Roasted peanuts

Instructions
 

The ragout:

  • Brown the meat, reduce the heat, fry the onions, garlic and all the spices from tahini paste to chilli pepper. Deglaze with red wine, reduce a little, add the lamb stock and the orange and lemon zest, simmer for about 15-20 minutes.

The vegetable :

  • Now add diced tomatoes with juice, pumpkin, paprika, celery, simmer for about 10 minutes, then add beans, corn and peanuts and simmer for another 10 minutes. Sprinkle with the celery leaves cut into strips. Couscousgries, rice noodles or mashed potatoes go well with it. A drop of Walliser Dôle or Pinot Noir would also be good.
  • ღ ♥ ღ ♥ ღ ♥ ღ Bon appetit .... and cheers to you !!!!!!! ღ ♥ ღ ♥ ღ ♥ ღ

Nutrition

Serving: 100gCalories: 88kcalCarbohydrates: 6.3gProtein: 1gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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