Lamb ragout


  1. Wash the lamb and cut it into servings.
  2. Heat the butter in a large saucepan and add the lamb and the onion. Brown the lamb with the onion.
  3. Add the tomato mash, the cinnamon, salt, pepper, sugar and little water.
  4. Stir well and simmer for more than 1 hour until lamb is tender and the lamb remains with its sauce (water is absorbed).


  • 1/2 kg leg or shoulder of lamb
  • 3 spoons butter
  • 5 tomatoes, mashed
  • 1 onion, finely chopped
  • 1 pinch of sugar
  • Salt
  • Pepper
  • 1 tspn cinnamon

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