Greek Lamb & Potato Ragout

Serving size: 6

  • 3 lb leg of lamb
  • 4 tbsp butter
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 tbsp fresh parsley, chopped
  • 1 lb tomatoes, peeled
  • 3 lb potatoes
  • 1 c water, hot
  • Salt & pepper to taste
Cooking Steps:
  1. Wash and dry meat, cut into ½ inch chunks and lightly salt and pepper.
  2. Brown the butter in a non-stick stock pot. Add meat and brown well on all sides. Remove meat and set aside.
  3. Add onion to the pot with the butter and let it brown.
  4. Add carrot and parsley, and cook until they wilt.
  5. Add tomatoes, bring to a boil.
  6. Add meat and 1 cup of hot water. Partially cook over low heat for 30 minutes.
  7. 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).
Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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