Understanding basic cooking methods allows you to quickly change from one cuisine to another. Cooking methods around the word are fundamentally the same. The geographic location and the ingredients available influences how different cultures eat. For example. Generations ago the Persian’s would have cooked a lamb and saffron stew while over in Ireland they may have cooked a lamb and stout stew. Same cooking method different outcome. Both insanely delicious.
I had some lamb in the fridge and thought I’d make an Italian style lamb and rosemary ragu. As I started I found some smoked paprika and thought let’s switch gears and do a Spanish style stew for a change. I’m glad I did we really enjoyed it.
SPANISH LAMB RAGU
Course: MainCuisine: SpanishDifficulty: Beginner1
200g Portion25
minutes1
hour1200
kcalIngredients
500g Diced Lamb
2 small Red Onion
2 medium Carrots
3 large Celery stalks
3 clove Garlic
1 large Red Capsicum
1 TBS Smoked Paprika
1 TBS Red Wine Vinegar
500 mls Stock
400g Tomato Passata
Directions
- Dice lamb into small cubes. Remove any silver skin sinew if present. Heat up a cast iron pan and when hot sear with a little olive oil the lamb to colour the surface of the meat. Remove lamb from pan once browned.
- In the same pan add the garlic, carrot, celery and onion with a little olive oil. On a low heat with a lid on cook until tender. Add a little water if veg starts to catch on the bottom.
- Once veg is tender add the diced red capsicum and smoked paprika and cook out a little before adding the diced lamb back to the pan.
- At this stage transfer everything into a large pot. Deglaze the cast iron pan adding the liquid into the pot.
- Add to the pot red wine vinegar, stock and tomato passata.
- Place on a tight fitting lid and simmer for one hour. Stir occasionally to prevent the lamb catching on the bottom.
- Allow to cool in the pot. Slightly removing the lid. If eating straight away allow to stand (rest) in the pot for at least 30 minutes. It will still be hot enough to serve.
Recipe Video
Notes
- Use water if you have no stock. Lamb has a strong flavour that will carry through no worries.
- If ragu is looking too watery remove the lid and evaporate the water out. Conversely, If ragu is looking too thick at any stage add a little water.
- Make a larger batch. Portion the lamb into smaller containers and freeze. Defrost in advance when needed.
- If eating straight away allow to stand / rest for 30 mins. Meat may be slightly firm. Give it time to rest. Allow the meat to relax
