Lamb ragout with vegetables

Ingredients for 6 servings:

• 1 kg lamb
• 30 g butter
• 30 g olive oil
• 2 onions
• 1 clove(s) garlic
• 250 g potatoes
• 150 g carrot(s)
• 150 g celery
• 30 g flour
• 1 can tomato(s), (400g drained weight)
• 50 ml water
• 125 ml chicken broth
• 1 tbsp mint, dried
• 100 g beans, green
• ½ bunch parsley
• 1 tsp thyme, fresh
• 1 tbsp mustard
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

juicy ragout ideal for the Roman pot

Soak the Roman pot in water, preheat oven to 150°C, dice the meat, carrots, potatoes, and celery, heat butter and oil, and fry the meat in batches in a pan. Chop the onions and fry them until golden brown, add the garlic, potatoes, carrots, and celery and fry until lightly browned, stir in the flour, add the tomatoes (roughly chopped) with their juice, stock, water, mint, beans, half of the parsley (chopped), thyme, and mustard, season with pepper, place the meat and vegetables in the Roman pot, and cook with the lid closed for about 1.5 hours. Chop the remaining parsley and sprinkle it over the finished ragout. White bread and a light salad go best with this.