Tuesday, 18 September 2018

Spiced Lamb Ragu


  • 1 large (10-12-ounce) onion
  • 12 cloves garlic, crushed or minced
  • 750 grams lean ground lamb
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
  • 1 tablespoon dried mint
  • 1 1/2 teaspoon Rooster sauce, or your favourite hot sauce
  • 2 can (28 ounce) crushed tomatoes
  • 2 can (14 ounce) diced fire roasted tomatoes
  • 1 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
  • 450 grams of pasta or egg noodles (suggested pasta types: spiral, shells, anything that holds thick sauces well)


  1. Brown the lamb in a frying pan and then add to a slow cooker
  2. Dice the onion, reserve a 1/4 to 1/3 to pan fry to a golden brown, add the rest raw to the slow cooker
  3. Add the browned onions to the slow cooker
  4. In a small bowl, combine the dry spices - mixing well
  5. Add the spices to the slow cooker
  6. Add the tomatoes and Rooster sauce to the slow cooker
  7. Mix ingredients well in the slow cooker, cover and cook at medium heat for 5 hours
  8. Stir the mixture periodically as it cooks (optional)
  9. When ready to serve, boil the pasta or egg noodles separately, then top with the cooked spiced lamb mixture
  10. Top with the freshly grated cheese, and serve

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