Greek Lamb & Potato Ragou

• Wash and dry meat, cut into ½ inch chunks and lightly salt and pepper.
• Brown the butter in a non-stick stock pot. Add meat and brown well on all sides. Remove meat and set aside.
• Add onion to the pot with the butter and let it brown.
• Add carrot and parsley, and cook until they wilt.
• Add tomatoes, bring to a boil.
• Add meat and 1 cup of hot water. Partially cook over low heat for 30 minutes.
• Meanwhile, peel potatoes, cutting each into 2 or 3 pieces, and then adding them to the pot. Add salt and pepper, cook until potatoes are tender and most of the liquid has been absorbed (about 45 minutes).

**Use ground lamb and finely mince to adjust the recipe to IDDSI Level 5 (Minced & Moist)