Pulled harissa lamb ragù

Pulled harissa lamb ragù
  • Serves icon Serves 4-5
  • Time icon Hands-on time 25 min, oven time: 3-3½ hours, simmering time 20-25 min

This beautifully rich, slow-cooked lamb ragù is easy to make and uses rose harissa for an extra spicy kick. It’s a time investment, but feeds 4-5 and the time pays dividends in FLAVOUR.

For another ragù with a difference, try our fennel, chilli and sausage ready in 40 minutes.

Nutrition: per serving

Calories
695 kcal
Fat
21.1g (6.7g saturated)
Protein
46.1g
Carbohydrates
77g (6.4g sugars)
Fibre
6.5g
Salt
0.84g
Calories
695 kcal
Fat
21.1g (6.7g saturated)
Protein
46.1g
Carbohydrates
77g (6.4g sugars)
Fibre
6.5g
Salt
0.84g

Ingredients

  • 1kg shoulder Welsh lamb, taken off the bone and cut into 2-3 pieces to fit in your pan
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 400g tin chopped tomatoes
  • 2 tbsp rose harissa
  • 500ml lamb stock
  • 500g pappardelle
  • Handful flatleaf parsley, finely chopped, to serve
  • Parmesan, freshly grated, to serve

You’ll also need…

  • Non-stick saucepan or casserole with a lid

Method

  1. Heat the oil in the saucepan over a medium heat. Add the lamb and brown it on two sides for 3-4 minutes each side until golden. Remove from the pan and set aside.
  2. Add the onion and garlic to the hot pan and mix well, then cook, stirring occasionally, for 5-6 minutes until golden. Add the tomatoes, harissa and stock. Season with salt and mix well.
  3. Return the meat to the pan (the sauce should almost cover everything) then cover with the lid, reduce the heat to low and cook for 3-3½ hours or until the meat pulls apart with a fork. Remove the meat from the pan and set aside to rest on a warm plate for 5 minutes, then use 2 forks to shred the meat, discarding any fat, sinew and bone.
  4. Meanwhile, skim any fat from the sauce. Increase the heat to medium and bubble, stirring occasionally, for 20-25 minutes to reduce the sauce by half. Return the meat to the pan and mix well.
  5. Cook the pasta for around 8-10 minutes or until al dente (soft, but still with some bite). Drain, then divide between 4-5 serving bowls. Top each bowl of pasta with plenty of sauce, then scatter with parsley and parmesan and serve.

delicious. tips

  1. Make the ragù to the end of step 4 up to a few days ahead and chill. Or freeze in an airtight container for up to 3 months. Reheat until piping hot, then serve with pasta.

Recipe By

John Gregory-Smith

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