Lamb and Carrot Ragu

Not as hard as it seems. Really, I was surprised at how tasty it was considering I made it, and I’m bad at meat.

Lamb and Carrot Ragu

Lamb and Carrot Ragu

Inspired by a brunch I had somewhere in North Melbourne, but the recipe is mine

4 pieces round lamb bone chops – it has to be something with a bit of bone in it
8 tomatoes, chopped
2 carrots, diced small
1 red onion, chopped
5-7 cloves garlic, chopped
1.5 tablesp tomato paste
1 tablesp balsamic vinegar
1/2 teasp cumin seeds
3 bay leaves
1/2 teasp black pepper
Salt and sugar to taste

A pressure cooker

  1. Brown onion and garlic in some oil. Add the cumin seeds.
  2. While while that’s browning, chop the carrots. Then add the carrots.
  3. Same for the tomato – while the carrot browns, chop the tomato. Then add the tomato and a little salt.
  4. Mix it around and then close the pressure cooker lid. Pressure cook on high for around 15 to 20 minutes.
  5. Clean the excess fat off the lamb. Open the pressure cooker (quick release), then add the lamb, tomato paste, black pepper, balsamic vinegar, and bay leaves.
  6. Close the pressure cooker, and cook on high for around an hour.
  7. Open the pressure cooker (quick release), then boil off the excess water until the sauce thickens. Taste and adjust the salt and sugar as needed.
  8. Serve over some small size pasta 🙂
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