Lamb ragu

This is a firm favourite of mine, I’ve shared this recipe with friends so many times. It’s a goodie, it gets rave reviews every time I make it. I tend to do it two ways, if I have plenty of time I slow cook in a casserole pot and if I am pressed for time I use a pressure cooker (get one, they are life changing). I’ve included instructions for both methods below depending on how much time you have, they are both just as good.

  • Lamb casserole chunks or pieces – about 300 – 400g
  • Chopped onion
  • Pack of cherry / rosa tomatoes
  • Chicken stock (between 500ml – 1litre, enough to cover the lamb pieces – obviously depending on how much you have and how big/ small your casserole is)
  • 2 sprigs of rosemary
  • Flour for dusting the lamb pieces in
  • 1 or 2 cloves of chopped garlic
  • 2 anchovy fillets
  • Olive oil
  • Salt and pepper to taste
  • Parmesan to serve

Method:

  • Dust the lamb pieces in the flour
  • Brown the meat in a casserole pot with a bit of olive oil and set aside
  • Add the chopped onion, garlic and anchovy fillets and olive oil and soften slightly – the anchovy should disintegrate
  • Add the lamb back into the pot
  • Pour over the hot chicken stock until it just covers the lamb pieces and add the sprigs of rosemary and stir
  • Pop the sweet baby tomatoes on top of the lamb

For slow cooking:

  • Place the lid on and let it simmer for at least an hour, stirring occasionally
  • Take the lid off and let it simmer on a very low heat for another hour until the lamb is tender and the tomatoes are wrinkly and cooked through
  • Remove the 2 rosemary sticks
  • Stir through and squash the tender lamb pieces a bit so that you can “spread” the lamb through out the sauce
  • Add salt and pepper to taste

For the pressure cooker:

  • Cook on high/med pressure for 20 minutes
  • Let the pressure reduce on it’s own then open and stir through (if the meat is not tender enough put it back to high pressure for 7 – 10 mins)
  • Once tender, remove the 2 rosemary sticks
  • Stir through and squash the tender lamb pieces a bit so that you can “spread” the lamb through out the sauce

Follow the below for  both methods:

  • If the sauce is too thin, use a spoon of cornflour in a cup and mix with a few tablespoons of the sauce then stir through put the sauce back on the heat and allow it to thicken for a few minutes
  • Add salt and pepper to taste
  • Cook with fresh pasta, any type will do, it’s nice with tagliatelle, spaghetti or even penne or gnocchi
  • Add grated Parmesan to taste
  • For a low carb alternative, use courgetti
  • Yum Yum!!!

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