Lamb Ragout with Okra and Peppers
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams lamb (shoulder)
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 sprigs thyme
- 500 milliliters lamb stock
- 1 tsp medium-hot Mustard
- salt
- freshly ground peppers
- 2 red Bell pepper
- 200 grams Okra
- 1 Tbsp Pastry flour
- 1 Tbsp butter
Preparation steps
1.
Rinse the meat, pat dry, trim excess fat and tendons and cut into bite-size cubes. Peel the shallot and garlic and chop finely. Brown the meat in portions in a pan with hot oil, add the shallot, garlic, and thyme and pour in the stock. Stir in the mustard, season with salt and pepper and simmer over medium heat 1- 1 1/2 hours.
2.
In the meantime, rinse the peppers and okra, trim the ends of the okra and cut into pieces. Halve the peppers, remove seeds and ribs and cut into bite-size pieces. 30 minutes before the end of cooking, add to the meat and continue to cook.
3.
Thicken the sauce to taste with a little flour and butter mixed together. To serve, ladle into bowls and garnish as desired.
