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