Lamb ragout with peas
- September 2018
- Serves 6
- Hands-on time 45 min, simmering time 2 hours
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.
- Dairy-free recipes
- 17.9g (6.6g saturated)
- 12.9g (6.7g sugars)
- 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
- 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.
- 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.
- Once the lamb is tender, stir in the peas, cook for 3-4 minutes, then sprinkle with chopped fresh parsley to serve.
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.
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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