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Lamb Ragu

By Ocado
This tender harissa lamb ragu practically cooks itself. This effortless slow cooked dish is perfect for a Sunday night supper that makes leftovers for the week, or freezer. Serve tossed through tagliatelle or loaded…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 2 tbsp olive oil
  • 1.5 kg Lamb shoulder or leg pieces, or a boneless joint cut to pieces
  • 2 onions, finely diced
  • 3 garlic cloves, crushed
  • 4 heaped tbsp harissa, plus extra to taste
  • 2 x 400g tins chopped tomatoes
  • 200ml chicken stock

Method

4 steps

  1. Step 1

    Heat the oven to 180C/ 160C fan/ gas 4. Set a heatproof lidded pan over a medium-high heat. Add the oil then fry the lamb for a few mins on each side, until browned, you may need to do this in batches. Remove with a slotted spoon and set aside.

  2. Step 2

    Add the onion and garlic to the pan, reduce the heat to medium and cook for 6-8 mins, until softened. Stir through the harissa until combined.

  3. Step 3

    Stir in the tomatoes, stock and plenty of seasoning, bring to a simmer then return the lamb and any juices to the pan. Stir well then cover with a lid and cook in the oven for 4 hours, until tender and can shred apart with 2 forks. Season to taste with a little more harissa, if you like.

  4. Step 4

    Allow to cool then decant into containers to chill or freeze. Serve with tagliatelle and finely chopped parsley.