Lamb and red pepper ragout
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Simple yet rewarding, Geoffrey Smeddle's lovely lamb ragout recipe will quickly become a family favourite. Developed originally for the Sunday Herald, served over pasta, it makes a meaty and hearty dish with plenty of flavour.
First published in 2015
Ingredients
Metric
Imperial
- 1000g of lean diced lamb leg, or shoulder
- 8 plum tomatoes
- 1 onion, chopped
- 3 garlic cloves, peeled and finely sliced
- 2 tsp rosemary leaves, chopped
- 2 tsp thyme leaves, chopped
- 1 tsp paprika
- 2 red peppers, de-seeded and chopped
- 725ml of chicken stock
- 500g of penne pasta
- 3 pinches of salt
- 1 pinch of pepper
- 2 tbsp of olive oil
SAVE RECIPE
Method
1
Set a large pan of water over a high heat and bring to the boil. Add the tomatoes for 10 seconds, then lift out and plunge into a bowl of iced water
2
Leave to cool for a little, then remove from the bowl and peel off the skins. Chop the flesh, discarding the seeds, and set aside in a bowl
3
In a separate bowl, season the diced lamb with a pinch of salt
- 1000g of lean diced lamb leg, or shoulder
- 1 pinch of salt
4
Place a saucepan over a medium heat and add a tablespoon of olive oil. Once hot, fry the lamb until browned all over - you can do this in batches. Remove the lamb from the pan and set aside on a baking tray
- 1 tbsp of olive oil
5
Add more olive oil to the same pan and fry the garlic and onions with a pinch of salt until soft
- 1 tbsp of olive oil
- 3 garlic cloves, peeled and finely sliced
- 1 pinch of salt
- 1 onion, chopped
6
Once soft, add the herbs, paprika and peppers and fry for 3-5 minutes
- 2 tsp rosemary leaves, chopped
- 2 tsp thyme leaves, chopped
- 1 tsp paprika
- 2 red peppers, de-seeded and chopped
7
Pour in 100ml of stock and bring to the boil. Once boiling, stir in the tomatoes and lamb - along with any juice from the tray. Season with pepper and pour in the rest of the stock
- 1 pinch of pepper
- 725ml of chicken stock
8
Bring to a simmer, then turn down the heat and leave to simmer gently for approximately 1 hour, or until tender
9
10 minutes before the ragout is ready, drop the pasta into lightly salted boiling water. Cook for 8-9 minutes, stirring every 3 minutes or so to ensure the pasta does not stick together
- 500g of penne pasta
- 1 pinch of salt
10
Drain the pasta and add to a large bowl. Mix through the ragout and divide onto plates. Serve immediately
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