Middle Eastern Lamb Ragout
My friend shared this recipe with me last weekend after we ate it at her house. She made it with venison and it was delicious! The recipe calls for lamb, which I don’t have, so I am using grass-fed beef stew meat. The sauce is fantastic over brown rice.
I have assembled it in the crockpot for tonight’s dinner, so I’ve modified it slightly. I also didn’t have all the ingredients, but I think it should be a forgiving recipe. Now the only question is, how does one pronounce “Ragout”?
MIDDLE EASTERN LAMB RAGOUT
Marinade and Meat:
1/2 cup extra virgin olive oil
1 T cinnamon
1 t dried oregano
1 t pepper
3 pounds lamb shoulder, cubed
Ragout:
2 large onions, chopped
3 T paprika
1 t nutmeg
2 T minced garlic
1 1/2 cups dry red wine
1 c lamb or chicken stock
salt and pepper
6 T fresh parsley
35 Nicoise olives
Mix marinade and lamb and let marinate overnight. Let lamb come to room temperature. Brown in pan with olive oil. Transfer meat into a pot. Saute onions in another pan for 10 minutes. Add garlic, paprika and nutmeg. Cook 3 minutes. Transfer to meat pot. Add wine. Simmer until meat is tender with 1 cup stock. Salt and pepper to taste. Stir in parsley and olives.
I think I’d pronounce ragout as ‘RAGOO’. Don’t sound out the ‘T’, let it be a silent letter. Bty….How long did you simmer until the meat became tender Wardeh?
You’re right! I’ve asked my friend who “knows” these type of things. That is how you pronounce it.
When I made this with beef stew meat, I simmered it for over an hour. With lamb, it took less than an hour.