French cuisine · Meat & Kebab

Lamb Catalan-Style

Lamb ragout from Roussillon with tomatoes, red bell pepper and plenty of garlic, slowly braised in the pot.

Ingredients · for 4 servings

• 1 kg lamb shoulder (cubed)
• 2 red bell peppers
• 2 onions
• 6 garlic cloves
• 500 g chopped tomatoes
• 150 ml dry white wine
• 200 ml lamb stock (or vegetable stock)
• 1 tsp sweet paprika
• 2 sprigs thyme
• 1 bay leaf
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the lamb cubes dry and salt them; core and cut the bell peppers into wide strips, cut the onions into wedges and slice four garlic cloves; crush the remaining two cloves unpeeled.
2. Heat the olive oil until very hot in a heavy braising pot and sear the meat in two batches, 5–6 min. each, until browned all over, then remove.
3. Sauté the onions and sliced garlic in the same fat for 5 min., add the bell pepper strips and cook for another 5 min. until lightly browned at the edges.
4. Briefly toast the paprika, deglaze with the white wine and scrape up all the browned bits from the bottom, then add the tomatoes, stock, thyme, bay leaf and the crushed garlic cloves.
5. Return the meat with its juices and braise covered over low heat for 70 min. until the lamb is tender and easily pulls apart.
6. Remove the lid and let the sauce reduce uncovered for 10 min. until glossy and thick, remove the bay leaf and thyme sprigs, adjust seasoning, and serve with baguette.