Spicy Lamb Ragu with Pappardelle
If you love a slow-cooked pasta sauce but feel like a change from the usual beef ragù, this spicy lamb version is a cracker. Toasted coriander, fennel and cumin give it a gentle warmth, while capers add a salty brightness that cuts beautifully through the richness of the lamb. Finished with butter, parmesan and wide ribbons of pappardelle, it’s hearty, fragrant and seriously satisfying.
3 tbsp extra virgin olive oil
3-4 really high quality anchovies (optional)*
1kg lamb shoulder, boned and cut into chunks
1 large carrot, peel and cut into small cubes
1 red onion, peeled and finely chopped
2 stalks celery, finely chopped
1 tbsp coriander seeds, freshly toasted
1 tbsp fennel seeds, freshly toasted
pinch cumin
2-3 sprigs rosemary, finely chopped
Small tin (approx 70g) tomato paste
375ml (about half a bottle) of full bodied red wine
400g (one tin) peeled tomatoes
2 cups (approx 500ml) chicken stock
400g pappardelle (very wide fettucine)
2 tbsp capers
butter
olive oil
salt & pepper
parmesan cheese to serve
*The anchovies are optional. They really just give it an extra depth of flavour and an umami boost as opposed to making the dish taste of anchovies.
Heat the oil in a heavy-based pan (eg a Dutch oven with a lid). If you are using anchovies, add the anchovies and stir well until they dissolve. Salt the meat, and sear in batches. Don’t crowd the pan or you will steam the meat. Remove meat as it becomes brown on all sides and set aside.
In the same pan, saute the carrot, onion and celery until softened. Add a little butter if required. Add the meat back in, along with the coriander seeds, fennel seeds, cumin and rosemary. Add tomato paste. Fry on high heat while stirring until the tomato starts to smell sweet. Add red wine and stir. Add the tin of tomatoes and enough stock to cover the meat. Leave to simmer on a low heat for 1½ hours with the lid slightly ajar. Check occasionally to ensure there is enough liquid and a gentle stir to ensure it isn’t catching. (Have some extra stock on the side in a saucepan so you can add hot stock if you need to top up). Check for seasoning but you can leave it slightly under-salted as the capers at the end are salty.
Bring another large pan of salted water to a rapid boil. Add the pasta and cook per instructions until al dente. Drain thoroughly (reserve about half a cup of the water) and rinse under cold water to stop the cooking process. Add a spoon or two of the pasta water to the ragu along with the pasta. Stir in the capers, a dab of butter and a dash of olive oil. Stir through and let stand off the heat for a few minutes. Spoon into bowls and top with shavings of parmesan cheese.
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SHOP THE RECIPE
Greenhills Natural lamb shoulder is probably one of the most versatile cuts you can get. Perfect for slow roasting in the oven, smoker, or BBQ, this cut will be incredibly flavoursome and tender. Any leftovers are ideal in salads, sliders, pies and even ragu.
For easier carving and slightly less cooking time, choose the boneless option. Boneless shoulder is also perfect for curries and casseroles when you are looking for deep flavour.
*weights may vary due to available carcass
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Spicy Lamb Ragu with Pappardelle
If you love a slow-cooked pasta sauce but feel like a change from the usual beef ragù, this spicy lamb version is a cracker. Toasted coriander, fennel and cumin give it a gentle warmth, while capers add a salty brightness that cuts beautifully through the richness of the lamb. Finished with butter, parmesan and wide ribbons of pappardelle, it’s hearty, fragrant and seriously satisfying.
Ingredients
Method
- Heat the oil in a heavy-based pan (eg a Dutch oven with a lid). If you are using anchovies, add the anchovies and stir well until they dissolve. Salt the meat, and sear in batches. Don’t crowd the pan or you will steam the meat. Remove meat as it becomes brown on all sides and set aside.
- In the same pan, saute the carrot, onion and celery until softened. Add a little butter if required. Add the meat back in, along with the coriander seeds, fennel seeds, cumin and rosemary. Add tomato paste. Fry on high heat while stirring until the tomato starts to smell sweet. Add red wine and stir. Add the tin of tomatoes and enough stock to cover the meat. Leave to simmer on a low heat for 1½ hours with the lid slightly ajar. Check occasionally to ensure there is enough liquid and a gentle stir to ensure it isn’t catching. (Have some extra stock on the side in a saucepan so you can add hot stock if you need to top up). Check for seasoning but you can leave it slightly under-salted as the capers at the end are salty.
- Bring another large pan of salted water to a rapid boil. Add the pasta and cook per instructions until al dente. Drain thoroughly (reserve about half a cup of the water) and rinse under cold water to stop the cooking process. Add a spoon or two of the pasta water to the ragu along with the pasta. Stir in the capers, a dab of butter and a dash of olive oil. Stir through and let stand off the heat for a few minutes. Spoon into bowls and top with shavings of parmesan cheese.
