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Ragoût de Mouton
Mutton-Neck Stew
Preparation info
- For
6
- Difficulty
Easy
- Ready in
2 hr
Appears in
Published 2008
Ingredients
- Neck of mutton
2 kg - Potatoes
6 - Carrots
2
Method
- In a heavy-based saucepan, sauté the pieces of mutton neck in olive oil to lightly brown. Add the flour and cook for a further 5 minutes. Add 500 ml of water, the carrots, sliced into rounds, the unpeeled garlic, bay leaves and rosemary and cook, covered, over a low heat for 1 hour.
- Peel and cut the potatoes into quarters, add them to the saucepan and cook for
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