Lamb and red pepper ragout


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Set a large pan of water over a high heat and bring to the boil. Add the tomatoes for 10 seconds, then lift out and plunge into a bowl of iced water
Leave to cool for a little, then remove from the bowl and peel off the skins. Chop the flesh, discarding the seeds, and set aside in a bowl
In a separate bowl, season the diced lamb with a pinch of salt
Place a saucepan over a medium heat and add a tablespoon of olive oil. Once hot, fry the lamb until browned all over - you can do this in batches. Remove the lamb from the pan and set aside on a baking tray
  • 1 tbsp of olive oil
Add more olive oil to the same pan and fry the garlic and onions with a pinch of salt until soft
Once soft, add the herbs, paprika and peppers and fry for 3-5 minutes
Pour in 100ml of stock and bring to the boil. Once boiling, stir in the tomatoes and lamb - along with any juice from the tray. Season with pepper and pour in the rest of the stock
  • 1 pinch of pepper
  • 725ml of chicken stock
Bring to a simmer, then turn down the heat and leave to simmer gently for approximately 1 hour, or until tender
10 minutes before the ragout is ready, drop the pasta into lightly salted boiling water. Cook for 8-9 minutes, stirring every 3 minutes or so to ensure the pasta does not stick together
  • 500g of penne pasta
  • 1 pinch of salt
Drain the pasta and add to a large bowl. Mix through the ragout and divide onto plates. Serve immediately
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