Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Ragu of Lamb

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 10 May 2012

Rich, meaty ragù is a delight in the depths of winter - and with the weather behaving more like March than May this dish will warm up a chilly evening a treat.

 

 

Serves 3/4

Ingredients

  • 2 tablespoons rapeseed oil
  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 2 celery sticks, peeled and diced
  • 600g boneless lamb shoulder, cut into 1/2-inch dice
  • 200ml dry red wine 6 tomatoes, peeled de-seeded, coarsely chopped
  • 500ml lamb or chicken stock
  • 1 bay leaf
  • 1 garlic clove
  • 1 sprig of rosemary
  • Salt and freshly ground black pepper
  • 100g Chorizo 25g sundried tomato puree
  • Freshly chopped curly parsley for serving

Method

1. In a thick bottom saucepan, heat the rapeseed oil until shimmering. Add the carrots, onion, celery and red pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, (about 4 minutes).

2. Using a slotted spoon transfer the vegetables to a plate. Heat the remaining oil in the saucepan. Add the lamb, chorizo, garlic and rosemary and stir once or twice over moderately high heat until sizzling, stirring occasionally until the liquid has evaporated and the meat is browned (10 minutes).

3. Return the vegetables to the saucepan. Add the sundried tomato puree and red wine. Add the chopped tomatoes, the chicken stock and bay leaf. Season with salt and black pepper and bring to a boil then transfer to an earthenware dish and bake in the oven at 180°C for 2 hours or reduce the stove heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender (2 hours).

4. Discard the bay leaf and serve with saffron rice and freshly chopped curly parsley.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk

0 votes
  • Print

Recent posts

Beef Wellington

It's a classic plat principal that makes a pretty show-stopping centre piece for any dinner party. Here our resident chef Nigel Brown takes the fear ...


Forgot your password?
Click to read our digital edition
Place-Classified-advert-336
TLR-advert-May2014-336

Boarders Dormitory Master-Mistress
We are looking to appoint a Dormitory Mistress/Master for 5 nights per week, weekday evenings and nights only, term time. (35 weeks). [...]

APPLY NOW


Housekeeper to Headmaster
We have an opportunity for an experienced live-out housekeeper. You will provide a cleaning and hospitality service for the Headmaster and his guests and help to ensure the household runs efficiently. [...]

APPLY NOW


Full Time Housekeeper, Nanny
We are looking for a full time, live-out housekeeper/nanny. We are a relaxed young couple living in a large country house, and will have one newborn baby. [...]

APPLY NOW


Experienced Carer, Companion, Housekeeper needed
Our elderly mother needs a live in carer/companion on a part time basis. Must be warm hearted, calm & compassionate, with a good sense of humour. [...]

APPLY NOW


Live-in Housekeeper
Our client is looking for a very capable, experienced individual to become the new housekeeper at their 6 bedroom, rural home. [...]

APPLY NOW



MORE JOBS LIKE THESE
Lady-directory-button-NEW

Horoscopes

What the stars have in store for you this week.2017

Capricorn Aquarius Pisces Aries Taurus Gemini Cancer Leo Virgo Libra Scorpio Sagittarius

Sign up to receive our weekly newsletter