SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 11.2 g
  • Cholesterol: 49.1 mg
  • Sodium: 503.7 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 16.7 g

View full nutritional breakdown of Lamb Ragu calories by ingredient
Report Inappropriate Recipe

Lamb Ragu

Submitted by: MICHELLEZ41

Introduction

You can use ground lamb for this recipe too but just prepare on the stove for 1 hour and omit the oven time. You can use ground lamb for this recipe too but just prepare on the stove for 1 hour and omit the oven time.
Number of Servings: 6

Ingredients

    Lamb, Cubed, 1 lb
    Onions, raw, 1 large
    Garlic, 6 cloves
    Celery, raw, 1 cup, diced with leaves
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
    Canned Tomatoes, 1 large
    Rosemary, 2 tbsp
    Thyme, fresh, 1 tsp
    Pepper, black, 1 tbsp
    Pepper, red or cayenne, 1 tsp
    Red Wine, 3 glass (3.5 fl oz)
    Salt, 1 tsp
    Olive Oil, 3 tbsp
    *Corriander, 1 tsp
    *corriander (cilantro) fresh, 1 cup
    *Cumin seed, 1 tbsp
    *ground tumeric, 1 tsp


Directions

Heat evoo in a heavy bottom oven proof dutch oven. Dry lamb completely with paper towels and brown in batches to make certain all sides of the lamb are sufficiently carmelized. Set meat aside on plate. Next, in a food processor, add onions, celery carrots and garlic and pulse until mixture becomes a paste. Add more oil to the dutch oven and saute the veggies until they begin to brown slightly making sure to scrape up the bits on the bottom of the pan. Next add all the spices, rosemary and thyme and fry for a few minutes until they become very fragrent. Add the wine to deglaze the pan. (Easy way to measure from a newly opened bottle is poor yourself a glass and empty the remainder of the bottle in the pot.) Next add your canned tomatoes. Squishing the large pieces a bit. Season to taste with salt and pepper and then cover and put the pot in an oven set at 425F and cook for 3 hours. Remove from oven and add the fresh chopped corriander (cilantro). Serve with pasta (I like paparadelle or fettuccini) or basmati rice and don't forget a lightly dressed baby arugula salad with just a sprinkle of fresh lemon, olive oil, salt and pepper. You can also skip the pasta and rice and add potatoes for the last hour of cooking for a one pot meal. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MICHELLEZ40.






Great Stories from around the Web


Rate This Recipe