Portuguese Lamb Ragout

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

The original Portuguese recipe calls for leg of lamb, but we have adapted it for a ragout. Hot cooked rice combined with fresh mint makes a nice accompaniment.


  • ½ cup (or as needed) olive oil
  • 3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes
  • 2


Heat ¼ cup olive oil in a heavy sauté pan over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather than brown) and brown on all sides; transfer to a deep casserole. Repeat with the remaining lamb cubes, adding