Lamb Ragout
Ingredients
4 Medium carrots cut into crosswise slices
3 Medium turnip bottoms, peel and cut into eighths
1 1/2 pound Boneless lamb stew meat, cubed into 1 inch pieces
8 Small cubed red potatoes
1 Tbsp. Fresh parsley
1 Garlic clove, crushed
1/2 tsp. Salt
1/8 tsp. Pepper
1 tsp. Marjoram
1 C. Beef broth
1/2 C. Dry white wine
2 Tbsp. Cornstarch
3 Tbsp. Cold water
Cooking Instructions
Place carrots and turnips on bottom of a crock pot. Top with lamb and potatoes. In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine. Pour over ingredients in pot. Cover and cook on low for 8-9 hours. Then turn crock pot to high and remove meat and vegetables with a slotted spoon, keep warm. Dissolve cornstarch in water in a small bowl, and then stir mixture into crock pot. Cover and cook on high for 15-20 minutes, stir occasionally. Return meat and vegetables to pot, heat and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)