Lamb ragout with peas

Lamb ragout with peas
  • Serves icon Serves 6
  • Time icon 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.

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.

Nutrition: per serving

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

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

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.

delicious. tips

  1. 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.

  2. 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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