Lamb Ragout

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This is another recipe that I turned into being labor intensive, but it doesn’t have to be. I ground the lamb and was leisurely about the whole thing really, so it was fun. Typically it should be relatively quick and easy. This is served with rotini and topped with grape tomatoes and mint. Delicious!

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I don’t keep cheesecloth around, so when a recipe calls for wrapped whole spices my new favorite technique is to make a tea using the herbs spices and any liquid that is called for in the recipe. The french press makes it so easy!

(*Sometimes I simply grind the spices and add directly. That didn’t work very well with this recipe, so the tea was a definite upgrade.)

Cost: ~ $16.00 for entire batch, $2.67 per serving

Time: Tough to gauge this time because I took it slow. Approximately 30 minutes chopping and cooking, and then some unattended simmer time.

Lamb Ragout
Serves: 6
 
Hearty lamb and tomato stew with delicious blend of spices
Ingredients
  • 1 TB fennel seeds
  • 1 TB cumin seeds
  • 1 TB aleppo
  • 1 tsp peppercorns
  • 1 TB olive oil
  • 1 lb lean ground lamb
  • salt and pepper to taste
  • 6 garlic cloves crushed and minced
  • 1 onion diced
  • 2 celery stalks diced
  • 1 TB paprika
  • 2-6 TB sriracha
  • 1 14-oz can diced tomatoes
  • 2 cups chicken stock
  • big splash red wine
  • Serve with rotini pasta.
  • Top with halved grape tomatoes, fresh mint leaves, sliced scallions, grated parmesan
Instructions
  1. Heat chicken stock to boiling. Add fennel, cumin, peppercorns, and aleppo. Allow to steep for about an hour.
  2. Heat oil in pot. Add onion, garlic, and celery. Cook until slightly tender. Add lamb. Cook until browned. *Salt to taste at each phase.
  3. Add paprika, sriracha, chicken stock "tea", tomatoes, red wine.
  4. Bring to bubble. Cover and simmer low at least 1 hour. (optional: add parmesan rind to pot.)
  5. Serve with rotini pasta. Preferable to add slightly undercooked cooked pasta and appropriate serving of ragout to skillet to simmer and incorporate for a few minutes.
  6. Top with halved grape tomatoes, fresh mint leaves, sliced scallions, grated parmesan

 

 

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