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Spicy Lamb Ragu

A community recipe by jeanjean

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!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

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!