How To Make A Ragout Of Lamb

Step 1: Preheat the oven

Set the temperature to 170ºC (325ºF/ gas mark 3).

Step 2: Cut and season the lamb

Trim off any excess fat then cut the lamb into 2cm cubes. Season with salt and pepper.

Step 3: Prepare the tomatoes

Using a sharp knife, remove the stem and mark an 'x' at the other end of both tomatoes.

Bring a saucepan of water to the boil and prepare a bowl with iced water.

Step 4: Skin the tomatoes

To skin the tomatoes, place them in the saucepan of boiling water and leave for 20 seconds. Then put them into the iced water. Remove from the water, peel off the skin and cut both tomatoes into chunks.

Step 5: Brown the lamb

Heat up the oil in a casserole dish and add the lamb. Cook until nicely browned then remove with a slotted spoon and put it aside.

It is recommendable to brown the lamb in two batches.

Step 6: Brown the onions and garlic

Next add the onions and cook for about 10 minutes or until lightly browned. Add the garlic and stir briefly while cooking.

Step 7: Thicken the sauce

Stir in the flour to soak up all the juices and slowly pour in the stock while continually stirring.

Step 8: Prepare the ragout

When the liquid begins to simmer, add the lamb, paprika, thyme, bay leaves, tomatoes and season with salt and pepper.

Step 9: Place in the oven

Once the stock begins to simmer again, put the lid on and place the dish in the oven and cook for 1 hour.

Step 10: Prepare the vegetables

Meanwhile, cut the potatoes in half and skin and chop the pumpkin into cubes.

Step 11: Add the vegetables

After the hour has passed, remove the casserole dish from the oven. Add the potatoes and pumpkin, cover and return the dish to the oven to cook for a further hour.

Step 12: Garnish and serve

Once thoroughly cooked, adjust the seasoning of the ragout if needed, garnish with a sprinkle of fresh parsley and serve.