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🍽️ Tender Lamb Ragout with Paprika and Okra

391 kcal · 30 min · 4 servings

Ingredients

• 600 g Lamb meat (shoulder)
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp Olive oil
• 4 sprigs Thyme
• 500 ml Lamb stock
• 1 tsp medium-hot mustard
• Salt
• Pepper (from the mill)
• 2 red Bell peppers
• 200 g Okra pods
• 1 tbsp Flour
• 1 tbsp Butter

Instructions

1. 1. Rinse the meat under running water and pat it dry with kitchen paper.
2. 2. Remove any excess sinew and fat from the meat.
3. 3. Cut the meat into bite-sized cubes.
4. 4. Peel the shallot and garlic and chop both ingredients finely.
5. 5. Heat oil in a pot and sear the meat in batches until browned on all sides.
6. 6. Add the chopped shallot and garlic to the meat.
7. 7. Add the thyme sprigs to the pot.
8. 8. Deglaze the mixture with the meat stock.
9. 9. Stir the mustard into the sauce.
10. 10. Season the sauce with salt and pepper.
11. 11. Simmer the ragout over medium heat for 1 to 1.5 hours.
12. 12. Rinse the paprika peppers and okra pods under running water.
13. 13. Cut off the ends of the okra pods.
14. 14. Cut the okra pods into bite-sized pieces.
15. 15. Halve the paprika peppers.
16. 16. Remove the seeds and white inner walls from the paprika peppers.
17. 17. Cut the paprika peppers into bite-sized pieces.
18. 18. Add the paprika and okra pieces to the meat 30 minutes before the end of the cooking time.
19. 19. Cook the vegetables together with the meat.
20. 20. Mix flour and butter in a 1:1 ratio to make a roux (mehlbutter).
21. 21. Thicken the sauce to your liking using the roux.
22. 22. Serve the finished ragout in small bowls.

Nutrition per serving

• kcal: 391
• Protein: 34 g · Fett/Fat: 24 g · Carbs: 10 g