I'm unable to find redcurrant jelly in Australia. Is there a substitute I can use in the Pappardelle with Lamb Ragu recipe please?
Nigella's Pappardelle With Lamb Ragu has a meat sauce made with minced (ground) lamb and canned tomatoes. The sauce is also flavoured with mint, oregano, redcurrant jelly and worcestershire sauce. Redcurrant jelly is a traditional accompaniment to lamb and is a preserve rather than a dessert jelly set with gelatine. As far as we are aware it is available in larger stores in Australia (such as Woolworths and Coles). Sometimes it is labelled as "red currant jelly/sauce" rather than just as redcurrant jelly.
The sweetness of the jelly helps to soften the slight acidity of the canned tomatoes. If you are not able to find redcurrant jelly then other preserves such as bramble (blackberry) jelly or quince jelly (not membrillo) would be good alternatives. Otherwise add a teaspoon of sugar instead of the redcurrant jelly during cooking. After simmering the sauce for 20 minutes, taste it and add a pinch or two of extra sugar if the sauce needs it.