Simple yet rewarding, Geoffrey Smeddle's lovely lamb ragout recipe will quickly become a family favourite. Developed originally for the Sunday Herald, served over pasta, it makes a meaty and hearty dish with plenty of flavour.
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
5
Add more olive oil to the same pan and fry the garlic and onions with a pinch of salt until soft
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
Bring to a simmer, then turn down the heat and leave to simmer gently for approximately 1 hour, or until tender
9
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
Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.
