Lamb Ragout with Curry from Roman Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g lamb, (lean, cut into cubes)
- 2 tablespoon lemon juice
- 4 medium onion (s), (quartered)
- 4 cloves garlic, (finely diced)
- 30 g iner, finely diced
- 50 g clarified butter, (better olive oil as needed)
- 3 tablespoon curry
- 2 tablespoon flour
- 800 ml lamb stock, (from the glass)
- 250 ml red wine, (drier)
- 1 bunch chives, (in thin rings)
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Mix the lamb with pepper and lemon juice and let it steep for 20 minutes.
- Heat the fat and fry the meat vigorously on all sides in portions. Season with salt and pour into the soaked Römertopf.
- Add the onions, ginger and garlic. Mix the curry powder with flour and sprinkle over the meat. Pour in the lamb stock and red wine and mix everything well.
- Put the Römertopf with the lid in the cold oven and set the temperature to 180 ° C with fan. Let everything stew for 2.25 hours.
- Serve sprinkled with chives.
- With rice or baguette and green beans as required.
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