Pulled harissa lamb ragù
- September 2020
- Serves 4-5
- 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.
- 695 kcal
- 21.1g (6.7g saturated)
- 77g (6.4g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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