- 3 tablespoons Olive Oil
- 1 pound Lamb Stew-Meat
- 2 small or one large White Onion, sliced
- 1 tablespoon Caraway
- 5 Garlic Cloves, smashed
- 2 long sprigs Rosemary
- Rind of half a Lemon
- 1 15-oz can Whole Tomatoes
- 1 cup Water (if needed)
- Salt and Pepper to taste
- Heat the oil in a saucepan over medium heat. When it is rippling and wicked hot, toss in the lamb chunks to brown. Give them a turn once the first side is sufficiently toasted.
- Add the onions and caraway, stir, give it a little salt, and let them cook for 5-10 minutes, or until the onions are translucent.
- Stir in the garlic cloves, rosemary, and lemon and cook for five minutes.
- Pour the tomatoes into the saucepan and stir everything to combine. If the meat isn’t covered by the liquid, add a bit of water. Taste the ragout, add salt and pepper, then put a lid on it, drop the heat down to simmer and let it cook for at least 1 ½ hours (you can let it go for 3 if you’ve got the time).
- Remove the lid and simmer on medium heat for 15 minutes to reduce and thicken the sauce.
- Put on your pajamas, dress a big bowl of pasta and revive yourself.