Description
This Savory Harissa Lamb Ragu is a comforting and flavorful dish perfect for cozy nights. Tender lamb shoulder is slow-cooked with aromatic harissa paste, fresh vegetables, and rich tomatoes to create a spicy, hearty sauce that pairs beautifully with pasta or crusty bread. The combination of spices and slow simmering brings out a deep, satisfying taste that warms the soul.
Ingredients
Scale
Meat
- 2 pounds Lamb Shoulder, cut into 1-inch cubes
Vegetables & Aromatics
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
Condiments & Sauces
- 3 tablespoons Harissa Paste
- 2 tablespoons Tomato Paste
- 1 can (28 ounces) Crushed Tomatoes
Liquids
- 1 cup Beef or Chicken Broth
- 2 tablespoons Olive Oil
Herbs & Seasonings
- 1 handful Fresh Parsley, chopped
- 1 handful Fresh Cilantro, chopped
- Salt and Pepper, to taste
Instructions
- Prepare Ingredients: Chop the onions, garlic, carrots, and celery into uniform pieces to ensure even cooking and flavor distribution throughout the ragu.
- Heat Oil: In a large Dutch oven, heat the olive oil over medium-high heat until it shimmers, preparing the pot for searing the lamb and sautéing the vegetables.
- Sear Lamb: Add the lamb shoulder cubes to the pot, searing them on all sides for about 4 to 5 minutes per side until a rich brown crust forms, which locks in flavor.
- Sauté Vegetables: Remove the seared lamb and set aside. In the same pot, add chopped onions, carrots, and celery; sauté for approximately 5 minutes until the vegetables have softened and developed sweetness.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, adding depth to the base flavors.
- Cook Harissa Paste: Mix in the harissa paste and cook for around 2 minutes to bloom the spices and infuse the oil with its aromatic heat.
- Add Tomato Paste: Stir in the tomato paste, cooking it for another 2 minutes to thicken the sauce and intensify the tomato flavor.
- Add Crushed Tomatoes: Pour in the crushed tomatoes, scraping any browned bits from the bottom of the pot to incorporate all the caramelized flavors.
- Combine Ingredients: Return the seared lamb to the pot and add the broth. Stir well to combine all ingredients into a coherent sauce.
- Season and Simmer: Season with salt and pepper to taste. Cover the pot slightly ajar and reduce heat to low to maintain a gentle simmer.
- Simmer for 2 Hours: Let the ragu simmer gently for about 2 hours, stirring occasionally to prevent sticking and to allow flavors to meld.
- Check Tenderness: After 2 hours, check the lamb for tenderness. It should easily shred with a fork. If necessary, continue simmering for an additional 30 minutes.
- Adjust Seasoning and Rest: Once tender, taste the ragu and adjust seasoning if needed. Allow it to rest for about 10 minutes to thicken slightly and for flavors to perfect.
- Garnish and Serve: Garnish with freshly chopped parsley and cilantro. Serve the ragu over pasta or with crusty bread for a hearty, comforting meal.
Notes
- Searing the lamb properly is key to developing deep flavor, so avoid overcrowding the pot to ensure even browning.
- If harissa paste is too spicy, adjust the quantity based on your heat preference.
- This ragu can be made ahead and often tastes better the next day as flavors meld further.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free option, serve with gluten-free pasta or polenta instead of bread.
