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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon butter or margarine |
1/4 cup plus 3 tablespoons all-purpose flour |
2 cups hot water |
2 pounds lamb shoulder, cut into 1/2-inch cubes |
1 large carrot, finely chopped |
1 onion, finely chopped |
3 whole cloves |
1/4 bay leaf |
1/2 teaspoon minced fresh parsley leaves |
1 teaspoon salt |
1/4 teaspoon white pepper |
1 (10-ounce) package frozen green peas |
farina balls |
Directions:
1. Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, until mixture is golden brown. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Add remaining ingredients, except peas and Farina Balls.
2. Cover and simmer 2 1/2 hours or until lamb is tender. Add peas, and continue cooking 15 minutes. Remove cloves and bay leaf; discard. Serve ragout with Farina Balls.
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