Ragout d’Agneau avec Herbes de Provence (Lamb with Herbs)

This is basically a lamb stew filled with amazing flavours of many herbs and spices which all have a role in creating the end result.

Ingredients

• 1kg lamb shoulder trimmed and cut into 2-3 cm pieces.
• 1 cup chopped onions
• 1 cup diced sweet potato
• 1/2 cup roughly chopped carrots
• 1 cup chopped potato
• 1 cup chopped ripe tomato (tinned tomato would be fine)
• 1 heaped tblsp crushed garlic
• Salt and pepper
• 4 cups vegetable stock
• 2 cups red wine (any red will be fine)
• 3 tblsp olive oil
• 1 heaped tblsp Herbs de Provence
• 3 tblsp Provencal coating for the lamb

Herbs de Provence

Combine equal parts of dried basil, thyme, rosemary, savory and marjoram.

Provencal Coating

Combine (all dried herbs) 1 tblsp paprika, 1 tblsp salt, 1 tblsp garlic powder, 1/2 tblsp ground black pepper, 1 tblsp onion powder, 1 tblsp oregano, 1 tblsp thyme, 1 heaped tsp cayenne pepper.

Method

• Coat the lamb pieces with the Provencal coating and rub it in well.
• In a heavy based pan (I used a cast iron pot with a lid) heat the oil and add the seasoned lamb, stirring until browned. This will take about 10 minutes. Remove the meat and set aside, leaving the juices in the pan.
• To the pan, add the onions, carrots and potatoes, then cook for about 5 minutes.
• Add the garlic and cook for another minute. Be sure to thoroughly stir the bottom of the pan and deglaze it, bringing up all those tasty, partly burnt bits on the bottom of the pan.
• Then add the wine, tomatoes, herbs, salt and pepper, and bring to the boil. Cook until the liquid is reduced by half, which should take about 4 minutes.
• Return the lamb back to the pan, add the stock and bring it all to the boil.
• Leaving the lid on, reduce the heat to low, and simmer for about an hour, stirring occasionally.
• After an hour I turned off the heat and left the pan with lid on, to continue tenderizing the meat for an extra half an hour.

This is a very tasty meal which can be served with mashed potato and a few green vegetables of your choice.