Ragout with Lamb, Chickpeas and Feta

This may not be the most appetizing looking dish but none the less it’s a mighty tasty combination of summer vegetables and Mediterranean flavors.  Just enough meat to satisfy the carnivore balanced with beans to please the health conscious. Made ahead of time and warmed before serving allows the flavors to meld as well as making it more convenient to prepare. Serve with couscous or other grain to complete the bean/grain protein combination.

Based on the recipe Ragoût d’agneau à la feta found in Cuisine du Sud et recettes de Méditerranée

1 lb of lamb shoulder, cubed into 1 inch pieces
1 onion, chopped
4 garlic cloves, minced
1 eggplant (about 1 lb), cubed into 1 inch pieces
1 t oregano
1 bay leaf
1 15 oz can of chickpeas, drained
2 15 oz cans of chopped tomatoes (can substitute fresh if good quality tomatoes are available)
1 cup stock, chicken or lamb
2 T raisins, soaked for 10 minutes in hot water and drained
Oil for browning meat and vegetables

Garnish
4 oz feta, crumbled
2 T chopped fresh mint

Preheat the oven to 350°.

In a Dutch oven large enough to hold the ragout brown the lamb pieces over high heat, remove from the pan and set aside leaving the remaining oil in the pan. Reduce heat to medium and place the onion in the pan adding more oil if necessary. Sauté 3-5 minutes until soft . Stir in the garlic and sauté another minute until fragrant. Next add the eggplant and oregano and let cook for an additional 5 minutes or so until the eggplant colors.

Return the lamb to the Dutch oven along with the bay leaf, drained chickpeas, tomatoes and stock. Bring to a simmer and place the covered pot in the oven. Let cook for an hour and half until the meat is very tender. Add more stock if the stew becomes too dry.

Remove the pot from the oven and stir in the raisins. Garnish with the crumbled feta and chopped mint just before serving.

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6 Responses to Ragout with Lamb, Chickpeas and Feta

  1. I am going to have to try this tonight. I usually don’t make proclamations like that, but we love Mediteranean foods… and have vowed to maintain a 10% non-vegan profile since going vegan… I think this hits the spot… I can imagine this on my Sonoran Desert back porch by the pool with a chilled Rose wine, something which foodie writer Gabrielle HAmilton got me onto! Thanks for the inspiration! – Renee

  2. This was great! Lots of hearty flavor. I added an additional can of Canellini beans and finished the top with goat cheese instead of feta because I purchased it in a mid-day rush. Turned out great. Satisfied the European pallets at my table and went well with a crisp white wine too! Thanks for the inspiration~ Renee

    • baidanbi says:

      I’m glad you liked the recipe. It was one of my recent favorites. Out of curiosity going vegan were the canellini beans a substitute for the lamb? It’s nice to receive some feedback. Thanks for the comment.

      • I thought about going total vegan… but we’d been doing great on keeping our meals to our 80% vegan requirement and it sounded so good with lamb. So, I reduced the lamb to a 3/4 lb leg and increased the beans 2x by adding the can of canellinis (white kidneys) which are milder and less grainy than the garganzos. Minus the lamb and goat cheese which I reduced in quantity too, it certainly would be a great ethnic vegan dish!

      • baidanbi says:

        Thanks for the suggestions. Cannellini beans would make a nice alternative to the garbanzos. I’ll make a note of it for the next time I use this recipe.

      • Flattering, but no need to change it for me. Great recipe.

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