Lamb Ragout
Ingredients
- Half a medium onion
- 1 carrot
- 2 rashers of smoked bacon, chopped
- 450g minced lamb
- 50g green lentils
- 1 tin (400g) of chopped tomatoes
- 150ml sherry (optional – if not using sherry, replace with equal volume of water and 1 teaspoon of sugar)
- 150ml water
- 1 large pinch of dried mixed herbs
Finely chop the onion, and dice the carrot. Gently fry onion and carrot in 1 teaspoon of oil for 5 minutes.
Add the lamb and bacon rashers, increase the heat slightly and stir vigorously until browned (about 4 minutes).
Next add the lentils, water, tomatoes with all their juice, sherry (or extra water) and herbs. Bring to the boil, and then reduce the heat and simmer for approximately 30 minutes, stirring regularly, and adding extra water if it completely dries out ahead of time. When cooked, most of the liquid should have evaporated so the dish is not too sloppy.
Season with salt and pepper to taste, and serve (it’s lovely with wholewheat spaghetti).
(Photo courtesy of: myfrenchcuisine.blogspot.com/)
