Spiced Lamb Ragu

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Whoever you serve this amazing spiced Lamb Ragu to is in for a real treat, it's sure to be a favourite. 

Preparation

15mins

Cooking

70

Serves

4

Oven Temp

160C/Gas mark 3

Ingredients
450g Lamb Leg steak                         
180g Smoked Bacon, lardons            
100g    Mushrooms, sliced                                                                
1 Onion, diced                                                
1-2 tbsp Garlic, crushed                                
1 – 2 tbsp. Chilli powder                                            
2 – 3 tbsp Tomato Puree                                           
2 – 3 tbsp Soy Sauce                                      
2 – 3 tbsp. Balsamic vinegar                          
1 glass White wine                                         
If necessary water                                         
100ml Rapeseed oil                           
Maldon Salt to taste
 
50g Parmesan cheese                        
250g Pappardelle Pasta 
Method
  • Cut the NIFQA lamb into chunks and brown in a pan with some rapeseed oil
  • Add the pancetta and cook another few minutes before adding the vegetables
  • Get some colour on the vegetables and coat in the meat juices
  • Add chilli powder and tomato puree, cook 3 – 5 minutes further
  • Deglaze the pot with soy, balsamic, wine and scrap the pot with a wooden spoon
  • If the mixture is quite thick add some water
  • Cover with a lid and cook on low heat for 1 hour
  • Cook the Pappardelle in boiling salted water, drain, dry
  • Drizzle with rapeseed oil and parmesan before serving
  • Uncover the ragu and check the consistency, if quite thin allow the sauce to reduce
  • Serve on heated plates, Pasta, Ragu and freshly grated parmesan

 

Recipe Video

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