Hearty lamb ragu

15 Dec

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This dish may look ordinary but it’s actually quite a rarity here in the United States. Of the nearly 220 pounds of meat we consume per capita in a year only about a pound of it is lamb.

Hell, there’s more than that in this one recipe alone. Fifty percent more, in fact.

Lamb is the kind of thing that you actually need to think about when planning a meal for guests. Because many people just don’t eat it.

Ever.

I guarantee you that a good number of readers aren’t even with us anymore, having moved along at the mere mention of lamb in the headline.

Their loss. Because it makes for a pretty swell ragu.

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In a good amount of olive oil brown 1 1/2 pounds of ground lamb in a pot that’s good for making sauce.

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Add in a diced carrot or two, a couple celery stalks, an onion, a couple sliced garlic cloves, and some crushed hot pepper. (There was some fennel in the fridge so I tossed in a little of that too.)

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Add at least a half cup or more of wine (white or red will do, though I used dry vermouth here), turn up the heat to high and allow the wine to evaporate.

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Add one 28-oz. can of tomatoes (I used crushed here but any will do), one cup of chicken stock, 1/2 teaspooon ground cumin, 1/2 teaspoon ground coriander, some fresh rosemary, and salt and pepper to taste. Stir it all up, lower the heat to medium or lower and let things simmer for around an hour and a half. Stir occasionally, of course, and add more stock, or even water, if needed.

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It’ll be enough to feed six lamb eaters.

If you that many.

3 Responses to “Hearty lamb ragu”

  1. Peter December 15, 2019 at 1:36 pm #

    I agree with you on the lamb. Variety is a good thing.

  2. Sordoni III, Andrew December 15, 2019 at 6:40 pm #

    Mr. Meatball,
    You are right about lamb which adds immensely to a broad culinary repertoire. My suggestion is to use a lamb broth instead of chicken stock and ‘go lightly’ on the cumin.
    Buon Natale,
    AJS

    • Jack December 17, 2019 at 10:59 am #

      Bingo! Making this today… “8)

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