Lamb, Peppers and Potato Ragu

Another great recipe from Lidia’s Kitchen! I’ve estimated the measurements of the ingredients from watching the show a few times. She did ladle hot water to the sauce but I didn’t feel it was necessary. However, I did follow her on adding some water to the tomato can to cleanse out any left over sauce and added to the pan.

Lamb, Peppers and Potato Ragu

  • Servings: 4
  • Time: 2 hours
  • Difficulty: moderate
  • Print

Ingredients

2 pounds of boneless lamb leg or shoulder or lamb stew cut into cubes

1/4 pound of pancetta or bacon

4 garlic cloves

1 tablespoon of paprika

1 teaspoon of oregano

1/2 to 1 cup of white wine

1/2 teaspoon of hot pepper flakes or more to taste

1 28 oz can of San Marzano tomato, break the tomatoes in pieces with your hands

4 potatoes peeled and cubed

1 orange pepper sliced

1 yellow pepper sliced

3 tablespoons of olive oil

 

Directions

Add 3 tablespoons of olive oil to the pan over medium to high heat. Season the meat with salt and brown in batches. Set aside. Meanwhile process the pancetta and garlic in a food processor to make a paste. Add to the pan. Stir for a couple of minutes to carmelize.

Place the meat back in the pan. De-glaze the pan with the white wine. Scraping the bottom of the pan. Add the oregano, paprika and hot pepper flakes.  Add the tomatoes and season with a little salt. Bring to a simmer and cover. Simmer for an hour and a half.

Add the potatoes and peppers. Season with a little salt and cover. Cook for another 30 minutes or till the potatoes and meat are tender.

 

 

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