Lamb ragout with peas

  • Portion size: Serves 6
  • Hands-on time 45 min, simmering time 2 hours
  • Difficulty: easy

Angela Hartnett keeps fuss to a minimum with her easy slow-cooked lamb ragout. Just fry everything off in a pan before leaving to simmer for 2 hours until tender.

Check out our quick beef ragu if you’re short on time or, for something truly indulgent, this slow-cooked duck ragu will melt your heart.

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Ingredients

  • 1kg British lamb neck fillets, middle or scrag end (see Know-how)
  • Olive oil for frying
  • 2 medium onions, finely chopped
  • 2 celery sticks, finely chopped
  • 5 garlic cloves, crushed
  • Pinch plain flour
  • 1 tsp tomato purée
  • 400g tin peeled plum tomatoes
  • 300g fresh peas (or defrosted frozen peas)
  • Small handful chopped fresh flatleaf parsley
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Method

  1. Prepare the lamb by using a sharp knife to remove any sinew, then cut into 2-3cm pieces. Heat a drizzle of oil in a large heavy-based pan, season the meat with salt and black pepper and fry for 3-4 minutes on all sides. Transfer to a plate. Drain and discard any excess fat from the pan.
  2. Add the onions and celery to the pan and cook for 5-10 minutes until softened and starting to colour. Add the garlic and flour and cook for a further minute. Stir in the tomato purée and cook for 3 minutes more, then return the lamb to the pan, pour in just enough water to cover and simmer gently for 2 hours, or until the lamb is falling apart. About two-thirds of the way into the cooking time cooking, stir in the tomatoes and add a little extra water if needed.
  3. Once the lamb is tender, stir in the peas, cook for 3-4 minutes, then sprinkle with chopped fresh parsley to serve.
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Nutrition

  • 377kcals Calories
  • 17.9g (6.6g saturated) Fat
  • 38.8g Protein
  • 12.9g (6.7g sugars) Carbs
  • 4.8g Fibre
  • 0.3g Salt

Make Ahead

Make the stew up to the end of step 2, cover and keep in the fridge for up to 2 days. Complete the recipe to serve. Or cool the stew completely, then freeze in sealed food bags for up to 3 months. Reheat until piping hot.

Cook smarter

Scrag end is a cut of lamb, also from the neck, that’s a cheaper alternative to middle neck fillet. It’s less  attractive and harder to find but just as tender when cooked.

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