Lamb and Lentil Ragu

- Serves 6

Is lentil and lamb ragu really a thing in Italy? My Italian friends think not. Well, who cares coz’ it tastes so darn good everywhere I’ve had it; even at home. Super easy to make with minimal everyday ingredients, the secret to this flavor packed ragu is patience - 2-3 hours of slow and low cooking and the result is earthy, delicious, melt-in-your mouth lamb.

Ingredients for Slow-cooked Lamb and Lentil Ragu

1/2 cup dried green lentils, soaked in water for 30 minutes
3 tablespoons extra-virgin olive oil
500g boneless lamb leg, cut into 2cm chunks
1 teaspoon dried oregano
125g onion, finely chopped
1 carrot, peeled and finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 bay leaves
1” cinnamon stick
1/2 cup red wine
400g chopped Italian tomatoes
2 tablespoons balsamic vinegar
1-2 cups chicken stock
1/2 teaspoon red chili flakes
1.5 teaspoon sea-salt
1/2 teaspoon cracked pepper
handful Italian basil
grated Parmesan, to serve
450g dried pasta of your choice or homemade tagliatelle, to serve
Extra-virgin olive oil, to serve

Recipe

Rinse and soak lentils in water for 30 minutes. Next, drain water and add 2 cups fresh water. Add a large pinch a salt, and bring lentils to the boil. Reduce heat, cover partially, and cook for 20-30 minutes until lentils are tender.
On medium flame, heat oil in a large saucepan, pressure cooker or Dutch oven. Add dried oregano, onion, carrot, celery, garlic, bay leaves and cinnamon stick. fry for a few minutes until onions are translucent. Add lamb and cook for 7-8 minutes until lamb is no longer pink.
Add wine to deglaze the pan, stir. Next add tomatoes, and vinegar - cook for a few minutes on medium flame until tomatoes are pulpy. Add 1 cup stock if using a pressure cooker (2 cups if using a saucepan or dutch oven). Season with red chili flakes, salt and pepper. Stir well, and bring to the boil.
At this point, you can either pressure cook the sauce for 20 minutes until lamb is very tender. Or cook in a saucepan or Dutch oven - lower heat, cover and cook on low heat for 2-3 hours until lamb is very tender. If cooking in a saucepan, keep checking the liquid content at regular intervals and add more stock/water in small increments of 1/2 cup, if necessary.
Add lentils, stir well and continue to cook for 10-15 minutes for flavors to mingle.
Finish with chopped Italian basil.
Cook pasta as per instructions on the package or make your own. Split into 6 plates, top generously with Ragu, grate parmesan on top, and drizzle lightly with quality EVOO. Serve hot!!