More Great Recipes: Lamb/Sheep

Lamb Ragu

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Member since 2007

Serves | Prep Time | Cook Time


2 medium lemons, peeled
2 small green bell peppers, each in 3 pieces
3 large leeks, trimmed to last 1-inch of green part, each cut into 3-inch pieces
1 piece ginger
2 onions, quartered
2 tablespoons lard, divided
2¼ pounds lamb cubes
1 tablespoon unsalted butter
2½ cups beef broth
Salt and pepper to taste
2½ tablespoons unsalted peanuts

1. Using the slicing disc in a food processor, process the lemons, and remove. Stack the peppers upright

and process; remove. Feed leeks into tube and process; set aside.

2. Insert the metal blade into the food processor. With motor running, drop in ginger and process until

finely chopped. Add onions and pulse 5 times.

3. Heat 1 tablespoon of the lard in a Dutch oven; add half of the lamb cubes and brown well. Remove

lamb to a large bowl. Add remaining 1 tablespoon of lard to the Dutch oven and brown the remaining

lamb cubes. Remove to the bowl.

4. Melt the butter in the Dutch oven; add peppers, leeks, ginger, and onions, and cook until limp (about 5

minutes). Add lamb and juices from bowl, lemon slices, broth, salt, and pepper; simmer, covered, for 35

minutes. Remove cover and simmer 10 minutes.

5. Drop peanuts through tube of food processor and pulse until finely chopped. Stir peanuts into stew 5

minutes before serving.

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