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Ragoût D’agneau À La Bruxelloise — Brussels-style Lamb Ragout

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 256 kcal

Ingredients
 

  • 500 g Lamb shoulder
  • 500 g Lamb neck
  • 1 Pc Lamb kidney
  • Salt, pepper and 2 pinches of paprika
  • 500 g Onions in strips
  • 3 Pc Sliced ​​clove of garlic
  • 700 g Brussels chicory
  • 1 bottle 33 Cl dark strong beer
  • 3 dl Lamb stock or light bouillon
  • 2 Pc Sprigs of thyme
  • 3 Pc Bay leaves
  • 4 Pc Cloves
  • 4 Pc Juniper berries
  • 2 tsp Corn starch
  • 0,5 bunch Chopped parsley

Instructions
 

  • Peel off the fine skin from the kidneys and soak in milk for 2-3 hours. Cut the lamb into mouth-sized cubes. Peel the onions and cut into thin strips, cut the garlic into small slices. Prepare and wash the chicory and cut into 1-11 / 2 cm wide strips.
  • Fry the meat in clarified butter all around, season, remove. In the same pan, do not sear the kidneys too hard, add lightly to the meat. In the same pan, fry the onions and garlic until golden brown, add the chicory and cook for approx.
  • Add the meat and kidneys, mix well, deglaze with beer, add the bouillon. Let simmer for about 40-50 minutes. Check the liquid from time to time, then do a cooking test at the end.
  • After 35 minutes, remove the meat and vegetables, mix the corn starch with a little water, add to the sauce and stir well, let simmer for 5 minutes, put the meat and vegetables back in the pot, let them get hot, sprinkle with parsley and serve .

Nutrition

Serving: 100gCalories: 256kcalCarbohydrates: 3.4gProtein: 15.7gFat: 20.2g
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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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