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Ragoût de Mouton aux Olives Vertes
Mutton Stew with Green Olives
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Pyrenean mutton is at its best after the sheep have been feeding all summer in the mountains. The high pastures grow aromatic herbs which give a special flavour to the meat in stews like this one.
Ingredients
| green olives, pitted |
Method
Blanch the olives* if they are very salty. Heat the oil and butter in a pot, add the lamb cubes and brown them on all sides over a high fire.
Sprinkle with the flour, stir well and cook over a low fire until lightly browned. Stir in the tomatoes, garlic and olives and add a pinch of pepper. Cover and simmer over a low fire, stirring occasionally, for 1 hour, or until the meat is tender.