Ragoût de Mouton (Lamb Stew)
Submitted by: Gaëlle Batot / Salt Lake City, Utah, USA / @Drdesigualcuisine
Who passed this recipe down to you? My grandma
Recipe origin: Provence, France
How old is this recipe? At least 3 generations old
The story behind the recipe:
Last time I went back to France, I saw my Grandma. It had been 5 years since the last time. She is writing a recipe book with family recipes to share with us all and she is drawing on the side of the recipes. It is a beautiful book. As she was making the Ragoût de Mouton, I stood by her in her kitchen and took diligent notes. Today I learned that she will be moving to a more convenient house based on her age. So I cherish the last memory of us cooking together in that house.
Ingredients:
Lamb stew pieces
Olive oil
Onion, chopped
Garlic, minced
Tomato paste
White wine
Canned tomatoes or fresh ones
Flour
Potatoes, chopped into cubes
Thyme
Bay leaf
Salt, to taste
How to make it:
In a pressure cooker, cook the lamb stew pieces in hot oil, add onion, wait a bit, then add garlic. Add tomato paste on the side, let it brown a bit.
Add flour to cover everything, then add white wine immediately, followed by salt. If adding tomatoes, add at this point, and if it doesn’t look like enough liquid, can add water or broth. Add thyme and bay leaf.
When halfway cooked, add the potatoes cut in chunks, add water to level. Pressure cook 5-6 min.
Let cool down a bit before eating.