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Lamb and Eggplant Ragł
Type: Main Dishes
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
Ingredients:
- 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
Directions:
- 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.
- 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.
- Let cool completely, then remove the bay leaves and discard. Divide the ragł evenly among 4 freezer bags, seal, and freeze for up to 3 months.
- To serve, defrost overnight in the refrigerator, then transfer to a saucepan and heat until piping hot. Serve with pasta or rice.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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