Lamb and Mushroom Ragout.

Cuisine Magazine [issue 117 page 88] published a delicious series of recipes to form a single meal, the principal one being a venison and mushroom ragù. The recipe called for venison, of course, and porcini, the amazing Italian dried mushrooms with the unique flavour, and I had neither, so I tried lamb instead with ordinary Portobello mushrooms and the result was very pleasing indeed. Here, then, is my make-do version of Cuisine’s most excellent proposal.

Ingredients.

¼ cup olive oil.

350g diced lamb.

100g smoky bacon [Verkerk’s American streaky bacon is good] cut into batons.

1 onion, peeled and diced.

1 small stick celery, diced.

150g Portobello mushrooms, diced.

Salt and freshly ground black pepper to taste.

2 tsp cinnamon.

1 tblsp finely chopped rosemary leaves.

1 30x30mm knob ginger, peeled and grated.

½ cup red wine.

1 tblsp plain flour.

1 cup mushroom stock.

Method.

Preheat the oven to 180°C. Heat the oil in a sauté pan over a hot flame and brown the meat all over. Remove the meat and set aside. Add the bacon to the pan and fry until starting to render, then add the onion and celery. Stir fry until the onion is beginning to caramelise then add the mushroom.

Stir fry until soft [3-4 minutes] then add the salt and pepper and the cinnamon, rosemary and ginger. Cook for another minute or so then return the meat to the pan and mix through. Add the wine and deglaze the pan until the liquor has mostly bubbled away then stir the flour through, then the stock.

Stir through until the sauce thickens, then pour the entire mixture into a small casserole, cover and place in the oven. Bake for 1 ½ hours, stirring at least once about half way through. Serve over Spinach Polenta with Cauliflower Pangrattano on the side.

Serves: 2.

Advertisements
%d bloggers like this: