France Recipes – Ragout de Mouton

• 1kg small rock fish for the stock
• 1 kg potatoes, peeled and cut into quarters
• 1 shoulder of lamb cut into medium size pieces
• 20g of dried cepes (porcini mushrooms), soak in water
• 80g green olives
• 1 large onion, sliced
• Salt
• Pepper
• Provencal Bouquet garni (3 leaves each of thyme, rosemary and bay leaves)
• 3 cloves of garlic, peeled and squashed
• Olive oil

Method

1. In a large pot brown the meat in the olive oil
2. When it is golden brown take out the meat and keep
3. Add the onions to the oil, then the olives
4. When the onions have turned golden return the meat to the pot
5. Remove any excess water from the mushrooms and also add to the mix
6. Then add the potatoes, salt and pepper, the bouquet garni and the cloves of garlic
7. Cover with water and simmer on a medium heat for 1 – 1 ½ hours