How to Cook Lamb Mince Ragout

Name: How to Cook Lamb Mince Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 x 450g Farmison & Co Minced Lamb; 5ml light olive oil; 1 x onion finely diced; 2 x sticks celery finely diced; 1 x red pepper finely diced; 1 x clove garlic crushed; 1 x tsp. Ras el Hanout; 2 x tsp. sherry vinegar; 1 x tsp. sugar; 300ml light chicken or lamb stock; 1 x tin (400 g) chopped plum tomatoes; 350g mixed pulses (pre cooked & drained); Small bunch coriander; 75g pitted black olives diced (optional)

15 mins
30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

1 x 450g Farmison & Co Minced Lamb
5ml light olive oil
1 x onion finely diced
2 x sticks celery finely diced
1 x red pepper finely diced
1 x clove garlic crushed
1 x tsp. Ras el Hanout
2 x tsp. sherry vinegar
1 x tsp. sugar
300ml light chicken or lamb stock
1 x tin (400 g) chopped plum tomatoes
350g mixed pulses (pre cooked & drained)
Small bunch coriander
75g pitted black olives diced (optional)

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Introduction

This simple and delicious one-pot Lamb Ragout recipe is packed with flavour and perfect to enjoy as a mid-week meal with the family.

Method

Heat a heavy based saucepan with oil
Add the lamb mince & cook over a high heat until browned
Add spices & cook for 2 to 3 minutes
Add sugar, vinegar, garlic & diced vegetables, then cook for a further 5 minutes
Add the tomatoes & stock, then simmer for 15 minutes
Add the pulses & finish cooking for a few minutes more
Finish by adding chopped black olives (Kalamata work great here) and plenty of coriander
Serve with saffron scented rice or a slice of crusty bread