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Lamb and Eggplant Ragù

Lamb and eggplant ragu freezes like a charm and tastes great over pasta, or by itself.

Prep Time: 20M

Cooking Time: 35M

Serves: Serves 8


  • 1/2 cup olive oil
  • 2 onions, finely diced
  • 2 medium eggplants, cut into 1/2in (1cm) dice
  • 1lb (450g) lean lamb, cut into 1/2in (1cm) dice
  • 6 garlic cloves, finely chopped
  • 3 × 14oz (400g) cans chopped tomatoes
  • 3 bay leaves
  • 1 tbsp dried oregano
  • handful of flat-leaf parsley, chopped
  • sea salt and freshly ground black pepper
Lamb and Eggplant Ragù photo

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  1. Heat the oil in a large heavy-based saucepan, add the onions, and cook over medium heat, stirring, for 3 minutes. Add the eggplants and cook, stirring frequently, for 5 minutes or until starting to brown. Add the lamb, combine well, and cook, stirring frequently, for 5 minutes or until no longer pink.
  2. Stir in the garlic and cook for 1 minute. Add the tomatoes, bay leaves, oregano, and parsley, bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. Taste and season with sea salt and freshly ground black pepper.
  3. Let cool completely, then remove the bay leaves and discard. Divide the ragù evenly among 4 freezer bags, seal, and freeze for up to 3 months.
  4. To serve, defrost overnight in the refrigerator, then transfer to a saucepan and heat until piping hot. Serve with pasta or rice.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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