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Spicy Lamb Ragu

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I came up with this dish recently using freezer and storecupboard ingredients - and was delighted with the results!

I came up with this dish recently using freezer and storecupboard ingredients - and was delighted with the results!

Ingredients

Serves: 4-6

Metric Cups
  • 1 onion (chopped)
  • 1 stick celery (chopped)
  • 2 cloves garlic (finely sliced)
  • 1 aubergine (sliced and griddled in olive oil - I used a jar of aubergines)
  • 500 grams minced lamb
  • 2 tins tomatoes
  • 2 tablespoons tomato puree
  • 2 chicken stock cubes
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 2 teaspoons seasoning (preferred blended seasoning - I used Schwartz pork seasoning as I love it, but Old Bay or similar would also be suitable)
  • 2 tablespoons capers
  • salt
  • pepper
  • olive oil
  • 1 onion (chopped)
  • 1 stick celery (chopped)
  • 2 cloves garlic (finely sliced)
  • 1 eggplant (sliced and griddled in olive oil - I used a jar of aubergines)
  • 17⅔ ounces ground lamb
  • 2 tins tomatoes
  • 2 tablespoons tomato puree
  • 2 chicken broth cubes
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 2 teaspoons seasoning (preferred blended seasoning - I used Schwartz pork seasoning as I love it, but Old Bay or similar would also be suitable)
  • 2 tablespoons capers
  • salt
  • pepper
  • olive oil

Method

Spicy Lamb Ragu is a community recipe submitted by jeanjean and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry onion, celery and garlic in a little olive oil until softened.
  • Add lamb mince and cook until coloured.
  • Add aubergine slices, tomatoes, tomato puree, stock cubes, spices and capers. I don't usually add water to a ragu but do so if you think it needs it. Simmer gently for an hour.
  • Taste, correct seasoning, and serve.
  • Fry onion, celery and garlic in a little olive oil until softened.
  • Add lamb mince and cook until coloured.
  • Add eggplant slices, tomatoes, tomato puree, stock cubes, spices and capers. I don't usually add water to a ragu but do so if you think it needs it. Simmer gently for an hour.
  • Taste, correct seasoning, and serve.
  • Additional Information

    I serve this with plain boiled rice or a baked potato and scatter it with crumbled feta or a dollop of sour cream. Alexce2 made it into a lasagne to raucous approval. She also suggested serving it with tacos, which may be the best idea yet!

    I serve this with plain boiled rice or a baked potato and scatter it with crumbled feta or a dollop of sour cream. Alexce2 made it into a lasagne to raucous approval. She also suggested serving it with tacos, which may be the best idea yet!

    Tell us what you think