Lamb Ragout

Wash meat, cut into bite-size pieces. Dice onions and carrots, mince the garlic. Heat butter in a skillet and add meat, onions, carrots, and garlic. 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. Add the red wine and spices and simmer on low heat for 2 hours, stirring occasionally.

Bring a pot of water to boil and in the last few minutes of cooking the ragout, cook pasta according to package instructions.

While the pasta is cooking, stir the peas into the ragout to heat them and cook at medium heat. Mix about half a cup of cold water and the corn starch and add to the skillet to thicken the sauce. Adjust seasonings. Serve hot.

This tastes great with mint sauce if you have it, but works equally well on its own. Enjoy!