Russian Lamb Ragout (Ragu iz baranini)
Russian Lamb Ragout (Ragu iz baranini)
Ingredients:
- 500 gm boneless lamb, cut into small cubes
- ½ cup plain flour
- 3 tbsp olive oil
- 4 lamb kidneys, cut lengthwise
- 1 turnip, cut lengthwise
- 10 baby carrots, peeled
- 10 baby potatoes, peeled
- ½ cup dried white wine
- ½ cup chicken stock
- ½ cup dried rye breadcrumbs
- 2 tbsp fresh dill, very finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 clove garlic, finely chopped
- 30 gm butter, melted
- Salt and pepper to taste
Method: Dust the meat pieces with flour. Heat oil in a frying pan over moderate heat. Cook meat in 2 batches, turning until browned. Put into an ovenproof casserole and set aside. Brown the kidneys on both sides. Place these on the top of the lamb. Add turnips, carrots and potatoes. Pour over the wine and chicken stock. Put salt and pepper, according to taste. Cover and bake in the oven for 1-1½ hours, or until the meat is tender. Mix the breadcrumbs with dill, parsley, garlic and melted butter. Remove the casserole from the oven and stir the meat and vegetables. Sprinkle the breadcrumbs mixture on the top, and bake, uncovered, for about 15 minutes or until the topping is golden and crisp. Serve hot.
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