Lamb and red pepper ragout

About

Simple yet rewarding, Geoffrey Smeddle’s lovely lamb ragout recipe will quickly become a family favourite. Developed originally for the Sunday Herald, served over pasta, it makes a meaty and hearty dish with plenty of flavour.

Type: Main

Serves: 6

Ingredients

  • 1000g of lean diced lamb leg, or shoulder
  • 8 plum tomatoes
  • 1 onion, chopped
  • 3 garlic cloves, peeled and finely sliced
  • 2 tsp rosemary leaves, chopped
  • 2 tsp thyme leaves, chopped
  • 1 tsp paprika
  • 2 red peppers, de-seeded and chopped
  • 725ml of chicken stock
  • 500g of penne pasta
  • 3 pinches of salt
  • 1 pinch of pepper
  • 2 tbsp of olive oil

Method

Step 1.

Set a large pan of water over a high heat and bring to the boil. Add the tomatoes for 10 seconds, then lift out and plunge into a bowl of iced water

Requires

  • 8 plum tomatoes
Step 2.

 Leave to cool for a little, then remove from the bowl and peel off the skins. Chop the flesh, discarding the seeds, and set aside in a bowl

Step 3.

 In a separate bowl, season the diced lamb with a pinch of salt

Requires

  • 1000g of lean diced lamb leg, or shoulder
  • 1 pinch of salt
Step 4.

 Place a saucepan over a medium heat and add a tablespoon of olive oil. Once hot, fry the lamb until browned all over – you can do this in batches. Remove the lamb from the pan and set aside on a baking tray

Requires

  • 1 tbsp of olive oil
Step 5.

 Add more olive oil to the same pan and fry the garlic and onions with a pinch of salt until soft

Requires

  • 1 tbsp of olive oil
  • 3 garlic cloves, peeled and finely sliced
  • 1 pinch of salt
  • 1 onion, chopped
Step 6.

Once soft, add the herbs, paprika and peppers and fry for 3-5 minutes

Requires

  • 2 tsp rosemary leaves, chopped
  • 2 tsp thyme leaves, chopped
  • 1 tsp paprika
  • 2 red peppers, de-seeded and chopped
Step 7.

Pour in 100ml of stock and bring to the boil. Once boiling, stir in the tomatoes and lamb – along with any juice from the tray. Season with pepper and pour in the rest of the stock

Requires

  • 1 pinch of pepper
  • 725ml of chicken stock
Step 8.

Bring to a simmer, then turn down the heat and leave to simmer gently for approximately 1 hour, or until tender

Step 9.

10 minutes before the ragout is ready, drop the pasta into lightly salted boiling water. Cook for 8-9 minutes, stirring every 3 minutes or so to ensure the pasta does not stick together

Requires

  • 500g of penne pasta
  • 1 pinch of salt
Step 10.

Drain the pasta and add to a large bowl. Mix through the ragout and divide onto plates. Serve immediately

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