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Pulled harissa lamb ragù

Name: Pulled harissa lamb ragù
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: Serves 4-5
Cuisine: Italian recipes
Ingredients: 1kg shoulder Welsh lamb, taken off the bone and cut into 2-3 pieces to fit in your pan; 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, thinly sliced; 400g tin chopped tomatoes; 2 tbsp rose harissa (we like Belazu); 500ml lamb stock; 500g pappardelle; Handful flatleaf parsley, finely chopped, to serve; Parmesan, freshly grated, to serve; You’ll also need…; Non-stick saucepan or casserole with a lid

By: John Gregory-Smith

Published: 1 Sep 20
Updated: 25 Mar 24

This beautifully rich, slow-cooked lamb ragù is easy to make and uses rose harissa for an extra spicy kick. It’s a time investment, but feeds 4-5 and the time pays dividends in FLAVOUR.

For another ragù with a difference, try our fennel, chilli and sausage ready in 40 minutes.

Easy
September 2020

Test kitchen approved

Serves 4-5
Hands-on time 25 min, oven time: 3-3½ hours, simmering time 20-25 min

This beautifully rich, slow-cooked lamb ragù is easy to make and uses rose harissa for an extra spicy kick. It’s a time investment, but feeds 4-5 and the time pays dividends in FLAVOUR.

For another ragù with a difference, try our fennel, chilli and sausage ready in 40 minutes.

Nutrition: per serving

Calories: 695 kcal
Fat: 21.1g (6.7g saturated)
Protein: 46.1g
Carbohydrates: 77g (6.4g sugars)
Fibre: 6.5g
Salt: 0.84g

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Ingredients

1kg shoulder Welsh lamb, taken off the bone and cut into 2-3 pieces to fit in your pan
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
400g tin chopped tomatoes
2 tbsp rose harissa (we like Belazu)
500ml lamb stock
500g pappardelle
Handful flatleaf parsley, finely chopped, to serve
Parmesan, freshly grated, to serve

You’ll also need…

Non-stick saucepan or casserole with a lid

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Method

Heat the oil in the saucepan over a medium heat. Add the lamb and brown it on two sides for 3-4 minutes each side until golden. Remove from the pan and set aside.
Add the onion and garlic to the hot pan and mix well, then cook, stirring occasionally, for 5-6 minutes until golden. Add the tomatoes, harissa and stock. Season with salt and mix well.
Return the meat to the pan (the sauce should almost cover everything) then cover with the lid, reduce the heat to low and cook for 3-3½ hours or until the meat pulls apart with a fork. Remove the meat from the pan and set aside to rest on a warm plate for 5 minutes, then use 2 forks to shred the meat, discarding any fat, sinew and bone.

Meanwhile, skim any fat from the sauce. Increase the heat to medium and bubble, stirring occasionally, for 20-25 minutes to reduce the sauce by half. Return the meat to the pan and mix well.
Cook the pasta for around 8-10 minutes or until al dente (soft, but still with some bite). Drain, then divide between 4-5 serving bowls. Top each bowl of pasta with plenty of sauce, then scatter with parsley and parmesan and serve.

Recipe from September 2020 Issue

Nutrition

Nutrition: per serving

Calories: 695 kcal
Fat: 21.1g (6.7g saturated)
Protein: 46.1g
Carbohydrates: 77g (6.4g sugars)
Fibre: 6.5g
Salt: 0.84g

delicious. tips

Make the ragù to the end of step 4 up to a few days ahead and chill. Or freeze in an airtight container for up to 3 months. Reheat until piping hot, then serve with pasta.