Recipes from
Luxemburg


Recipes
from Chile


Recipes
with beans
 
 

Lamb ragout

 

Porotos granados
  • 600 GRAM LAMB, cubed
  • 50 GRAM BUTTER
  • 1 ONION, chopped
  • 1 RED SWEET PEPPER, cut
  • 1 CHILI PEPPER, chopped
  • 1 GLASS RED WINE
  • 1 CUP CRÈME FRAÎCHE
    •
 
  • 400 GRAM BEANS, canned or soaked overnight and cooked half an hour
  • 200 GRAM CORN, fresh or canned
  • 1 ONION, chopped
  • 200 GRAM PUMPKIN, cubed
  • HANDFUL BASIL LEAVES
  • 1 RED PEPPER, chopped
  • 3 CUPS CHICKEN STOCK (use vegetable stock for vegetarian)
    •

Fry the onions, the chili and the sweet pepper 5 minutes in the butter; add the lamb and stir fry until it is brown on all sides. Add the wine and pepper and salt to taste, bring this to the boil and simmer for one hour. Add the crème fraîche and cook on high heat until the sauce thickens. Put the meat on plates and pour the sauce on top.

Stir fry the onion 5 minutes. Add the beans, the pumpkin, the stock and pepper and salt to taste and bring this to the boil. Simmer for 45 minutes. Add the corn and the pepper and simmer for 10 minutes more. Sprinkle with basil.

The original recipe is prepared with cranberry beans and banana pepper, but you can use any beans you like, and I have used a regular red chili pepper.