LAMB RAGU

Lamb Ragu image

Provided by DrGaellon

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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2 tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 1/2 lbs ground lamb
1 teaspoon ground fennel
1 teaspoon ground cumin
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, to taste
3 teaspoons fresh thyme or 1 teaspoon dried thyme, to taste
1 teaspoon salt, to taste
1 teaspoon fresh ground black pepper, to taste
1/2 cup dry red wine or 1/2 cup water
1 (28 ounce) can diced tomatoes
1 1/2 cups lamb stock or 1 1/2 cups chicken stock

Steps:

In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.

Nutrition Facts : Calories 421, Fat 31.2, SaturatedFat 13.7, Cholesterol 87.4, Sodium 744, Carbohydrate 11.4, Fiber 2.5, Sugar 5.8, Protein 20.2