Pulled Harissa Lamb Ragu


  1. Cut the lamb into 2-3 pieces to fit into your pan. Heat the oil in a non-stick saucepan over a medium heat. Add the lamb and brown it on two sides for 3-4 minutes a side until golden. Remove from the pan and set to one side.
  2. Chuck the onion and garlic into the hot pan and mix well. Cook, stirring occasionally, for 5-6 minutes until golden. Tip the tomatoes, harissa and stock into the pan. Season with salt and mix well.
  3. Return the meat to the pan. The sauce should almost cover everything. Cover, reduce the heat to low and cook for 3-3 ½ hours or until the meat pulls apart with a fork. Remove from the meat from the pan and set to rest on a warm plate for 5 minutes and then shred using two forks. Discard any fat, sinew and bone.
  4. Meanwhile, skim any fat from the sauce. Increase the heat to medium and bubble away, stirring occasionally, for 20-25 minutes to reduce the sauce by half. Return the meat to the pan and mix well.
  5. Cook the pasta for around 8-10 minutes or until al dente. Drain and divide between 4-5 serving bowls. Top each with plenty of sauce, parsley and parmesan. Serve immediately.


Serves 4-5

1kg shoulder of Welsh lamb off the bone
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, thinly sliced
1 x 400g tin chopped tomatoes
2 tbsp rose harissa
500ml lamb stock
500g pappardelle
A handful of finely chopped parsley leaves
Parmesan to serve
Sea salt

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