Free Cooking Recipes

A simple and inexpensive In own stew, Agneau a la Bonne Femme is a French ragofit of spring lamb which is cooked on the top of the stove. It can be made early in the day and reheated immediately before serving. It is traditionally served with rice.

4 SERVINGS
2 lb. shoulder of lamb, boned
3 tablespoons rendered fresh pork
fat or cooking oil
2 tablespoons Us cup] flour 1 teaspoon salt
teaspoon black pepper
11 pints [3 cups] water
1 small clove garlic, crushed
1 bouquet garni, consisting of 2 parsley sprigs, 1 bay leaf and I teaspoon of dried thyme tied in a piece of cheesecloth
8 small potatoes, peeled
12 small onions
12 small whole carrots
2 oz. sultanas, washed

Directions:

Cut the lamb into 2-inch cubes and dry them well on kitchen towels. Heat the fat, or cooking oil, in a large, heavy saucepan. Add the meat, a few pieces at a time, and brown on all sides. As the cubes are done, lift them out of the pan with a slotted spoon, place in a dish and keep warm.

When all the pieces have been browned, return them to the pan and sprinkle with the flour, salt and pepper. Toss the pieces of meat with a spoon to coat them with the other ingredients. Cook over a moderate heat, mixing occasionally, until the flour is lightly browned.

Add the water, the garlic and the bouquet garni. Cover the saucepan, bring to the boil. Lower the heat and simmer for 40 minutes.

Add the potatoes, onions, carrots and sultanas. Replace the lid and simmer for another 45 minutes or until the meat is tender when pierced with a table fork and the vegetables are cooked. Taste the stock and add more seasoning if necessary.

To serve, remove the bouquet , garni, put the meat and vegetables into a warmed serving dish and pour the stock over.