Lamb and Silverbeet Ragu

The best meals are the ones you cook using what ever you have. Necessity is the mother of invention as they say. You guessed it. I had a bunch of silverbeet and some lamb. Result. Slow cook the lamb, blanch the silverbeet and add it to the lamb prior to serving. Serve it with pasta, polenta or bread and potatoes.

Ragu, casserole or stew. Call it what you like. This style of cooking is similar the world over. The main difference is how it is served, what it is served with and the vessel it is cooked in. Each has its origins in different countries and is cooked with different herbs or spices. Technically they are similar. Meat and vegetables are slow cooked in stock. In France the casserole is the vessel which the stew / ragu is cooked in. Meat stock and vegetables are added to the casserole pot. The pot is then placed in the oven to be cooked instead of the stove top. In Morocco the cooking method is similar but is cooked in a Tangine. The Tangine is an earthenware pot which has a cone shaped lid and used on the stove top. Ragu also has similar contents but is slow cooked in a saucepan, lid on, on the stove top. Casserole and stews are often served with bread and potatoes. While ragu is often served with polenta or pasta.

Lamb and Silverbeet Ragu

Recipe by Chris McIntyreCourse: Main, Pasta sauceDifficulty: Beginner

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories per serve

310

kcal

Ingredients

• 1 kg diced Lamb

• 30mls E.V. Olive Oil

• 1 Onion finely diced

• 2 Carrots diced medium size

• 2 Celery stalks small dice

• 3 cloves Garlic finely chopped

• 400g Italian tinned tomatoes

• 500mls Stock

• salt and papper

• 1 bunch Silverbeet

Directions

• Dice the lamb. My preference is a small dice. Sear in a hot pan to colour.
• Add all the veg and garlic to a pot. On a medium – low heat slow cook in a pot with the lid on until veg is tender.
  
• Add the browned lamb to the now tender veg. Add the seasoning, stock and tomato. Simmer on a low heat with a lid on for up to one hour
• While lamb is simmering, bring a pot of water to the boil. Wash the silverbeet then use a knife to remove the leaf (green) from the stem (white). Dice the stem and shred the leaves. First, add the diced stem to the boiling water and boil until tender (aprox 3 mins). Then add the shredded leaved and boil until tender (aprox another 3 mins). Strain all the silverbeet then refresh by running under cold water or better still ice water. Once the silverbeet is cool, strain again then squeeze as much water out of the silverbeet as possible.
• Once the lamb is tender and the ragu is ready (aprox 1 hour) allow to rest in the pot for 1 hour with the lid on. Once ready to serve bring the ragu back to the boil add the silverbeet to the ragu then lower the heat to medium – low and simmer for another 10 mins with the lid on. Serve with pasta, polenta or potatoes and bread.

Recipe Video

Notes

• Shoulder is a good cut for this recipe
• The yield of the recipe will change depending what you serve it with. For example when served with pasta you will yield more
• Calories per serve is without pasta, polenta, bread or potatoes