LAMB RAGOUT
INGREDIENTS
• 2 tbsp olive oil• 1kg diced lamb shoulder• 1/4 cup seasoned plain flour• 2 carrots, chopped• 2 celery stalks, chopped• 1 parsnip, chopped• 1 onion, chopped• 1 garlic clove, crushed• 11/2 cups beef stock• 400g diced tomatoes• 1 cup red wine• 1/4 cup brandy• 6 cocktail potatoes, halved• Oregano leaves, to serve Cornbread dumplings • 1 cup instant polenta• 3/4 cup self-raising flour• 3/4 cup grated cheddar• 1/2 cup caster sugar• 1 tsp salt• 1 cup buttermilk• 75g butter, melted• 1 egg, lightly beaten METHOD
1 Preheat oven to moderate, 180°C. 2 In a large flameproof casserole dish, heat oil on high. Dust lamb in flour. Brown in two batches, 4-5 minutes each. Transfer to a plate. 3 In the same dish, sauté carrots, celery, parsnip, onion and garlic, 2-3 minutes until onion softens. 4 Stir in stock, tomatoes, wine and brandy. Add potatoes and season. Bake, covered,…
