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Lamb Ragu


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Ingredients

4 portion(s)

Lamb Ragu

  • 30 grams olive oil
  • 780 grams Butterflied Lamb Shoulder
  • 2 carrots, Thickly Sliced
  • 4 cloves garlic
  • 2 stalks Celery, Thickly Sliced
  • 3 potatoes, Peeled & cubed
  • 3 sprigs Thyme, Fresh
  • 3 sprigs rosemary, Fresh
  • 3 --- bay leaves, Dried
  • 1 Cup of Dry Red Wine
  • 2 tablespoons tomato paste
  • 1 tablespoon vege stock
  • 1 400gm tin diced tomatoes
  • 1/4 teaspoon Crushed Chilli Flakes
  • 2 onions, peeled and wedged
  • 6
    1h 25min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Prepare
  1. Cut Lamb into large cubes as desired

    Peel and cut 2 onions into halves and then thin wedges

    Peel 3 cloves of garlic, chop 5 seconds, speed 5

    Add oil, onions, celery, carrots, Potatoes, cook 3 minutes at 100 degrees reverse, soft spoon

    While this cooks, sear some of the Lamb in a skillet to get the caramelised flavour

    Add thyme, rosemary, bay leaves, cup of red wine and cook 2 minutes 100 degrees, reverse soft spoon, MC off

    Scrape down bowl or if you have a blade cover, scrape out bowl and fit blade cover the return the mix tot he bowl.

    Add Lamb, stock, tomato paste, tin of tomatos and cook 60 minutes at 100 degrees, reverse soft spoon, MC off, Basket on top

    Stir with spatula through the hole in the lid occasionally

    Check softness of meat and add 10-15 minutes as needed until the meat is tender
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
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Tip

I use Lamb shoulder but you can use your own preferred cut for a richer flavour but it may need a longer cooking time, perhaps an extra 20 minutes.

I serve with brown rice or pasta and fresh greens and sprinkle the chilli over the top


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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