a taste of France

A French Lamb casserole



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Ingredients


Ragout D`Agneau

Serve this lamb casserole with French garlic bread for a satisfying supper

Prep time 30 mins

cooking time 2 ¼ hours

1½ lbs boneless lamb cut into 2 inch pieces

2lb Fresh tomatoes peeled, seeded, cut into large pieces

1 bay leaf

1 clove garlic minced

2 onions cut into large pieces

12 ozs waxy potatoes peeled cut into 2 inch pieces

1/4 teaspoon cinnamon

pinch of nutmeg

salt and pepper

4 tablespoons red wine

1 eggplant cut into 1 inch pieces

6 zucchini cut into 2 inch pieces

4 ozs of mushrooms quartered

4 tablespoons capers



Preheat the oven to 350f.

Combine the lamb, tomatoes, bay leaf, garlic, onions, potatoes, spice , salt and pepper in a casserole dish.

Add the wine and stir add 1 1/4 cups of water.

Cover and cook in the preheated oven for 15 mins.

If it becomes dry add a little more water.

Cook for a further 1 hour uncovered.

Add the eggplant and cook for 30 mins.

Add the rest of the ingredients cook for a further 30 mins.

Remove the bay leaf before serving


a Lamb casserole


lamb casserole picture


  • if you liked the French lamb casserole try navarin of lamb
  • try the broccoli gratin
  • Glazed carrots recipe
  • try the Asparagus and ham gratin
  • Pheasant with a lemon sauce



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