We’re easing into the autumn months with this hearty favourite. You simply cannot go wrong with a delicious ragout and this lamb ragout is perfect for colder evenings. Use the bread to mop up the mouth-watering sauce.
Serve this dish with a herbaceous, savoury cabernet sauvignon. It pairs well with the earthy flavours of the lamb.
Recipe and styling by Dorah Sitole
Photograph by Vanessa Lewis
Comforting lamb ragout recipe
Comforting lamb ragout
- 45ml (3 tbsp) oil
- 500g stewing lamb or lamb neck
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 2 carrots, sliced
- 15ml (1 tbsp) fresh mixed herbs,
- chopped (oregano, rosemary, thyme)
- 1 x 410g tin chopped tomatoes
- 250ml (1 cup) vegetable stock
- 250ml (1 cup) red wine
- salt and freshly ground black
- pepper, to taste
- crusty bread, rice, pasta or mashed
- potatoes, to serve
If using the oven to cook your ragout, preheat it to 180ºC.
Heat the oil in a large saucepan over medium heat, brown the lamb, remove and set aside.
Add onions and garlic, and sauté until transparent. Add carrots and herbs, and fry for 10 minutes.
Return the meat to the pan, add tomatoes and pour in stock and red wine. Stir thoroughly and season. Bring to a boil, put the lid on and either simmer slowly on the hob or cook in an oven for 2 hours and 30 minutes.
Check on the ragout during cooking and replenish with a little water if it is dry. 6 Serve warm with crusty bread, rice, pasta or mashed potatoes.