Lamb Ragout

Directions

1. 1
   Wash meat, cut into bite-size pieces.
2. 2
   Dice onions and carrots, mince the garlic.
3. 3
   Heat butter in a skillet and add meat, onions, carrots, and garlic.
4. 4
   Add these to a skillet with the butter, over medium-high heat and cook for 20 minutes until meat is nicely browned and onions are soft, stirring often.
5. 5
   Add the red wine and spices and simmer on low heat for 2 hours, stirring occasionally.
6. 6
   Bring a pot of water to boil and in the last few minutes of cooking the ragout, cook pasta according to package instructions.
7. 7
   While the pasta is cooking, stir the peas into the ragout to heat them and cook at medium heat.
8. 8
   Mix about half a cup of cold water and the corn starch and add to the skillet to thicken the sauce.
9. 9
   Adjust seasonings.
10. 10
    Serve hot.
11. 11
    This tastes great with mint sauce if you have it, but works equally well on its own.
12. 12
    Enjoy!