Ingredients
- 1 kg lamb ragout
- 150 g carrots
- 2 onions
- 2 cloves of garlic
- 1 ts dried herbes de Provence
- 250 ml lamb broth
- 125 ml white wine
- 3 spring onions
- 300 g frozen peas
- 300 g frozen green beans
- cornstarch
- 2 tbs olive oil
- salt, pepper
Preparation
1. Remove the lamb from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel the carrots, onions and garlic. Slice the carrots and mince the onions and garlic.
3. Heat the pot on highest level up to the roasting window, switch to a low level and roast the lamb in batches.
4. Add the carrots, onions and garlic, then deglaze with the wine and broth. Cover with the Secuquick softline and close the lid.
5. Heat the pot on highest level up to the turbo window, switch to a low level and cook for about 25 minutes in the turbo area.
6. Peel and roughly chop the spring onions. At the end of the cooking time, depressurize the pot and remove the Secuquick. Add the frozen peas and beans, then stir. Replace the Secuquick and close the lid.
7. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 3 minutes in the soft area.
8. At the end of the cooking time, depressurize the pot and remove the Secuquick. Add a little thickener (stirring it together with a little water first) to the sauce if you prefer, then season to taste with olive oil, salt and pepper.
This recipe has been tested and approved by AMC.
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