Pappardelle with Spicy Lamb Ragu and Capers

Name: Pappardelle with Spicy Lamb Ragu and Capers
Ingredients: 3 tbsp extra virgin olive oil; 750g–1 kg (1½–2 lb) leg of lamb or lamb shoulder, boned and cut into chunks; 1 carrot, cleaned and cubed; 1 red onion, peeled and chopped; 2 stalks blanched celery, chopped; 1 tbsp coriander seeds, roasted; 1 tbsp fennel seed; pinch cumin; 2 sprigs rosemary, chopped; few sprigs of thyme, chopped; salt and freshly ground pepper; ½ bottle (375 ml/13 fl oz) full-bodied red wine; 1 tin peeled tomatoes (400 g/14 oz); 1 small tin tomato puree (70 g/approx. 2 oz); chunk of parmesan cheese for grating; dab of butter; 2 tbsp capers; 400 g (14 oz) pappardelle (very wide fettucine); approx. 500 ml (16 fl oz/2 cups) chicken stock

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

3 tbsp extra virgin olive oil
750g–1 kg (1½–2

Main course
Gluten-free

Method

Heat the oil in a heavy-based pan and sear the meat in equal portions on all sides. Do not fry everything at the same time, as too much moisture will be released and you will end up boiling the meat. Remove the meat from the pan and set aside on a plate. In the same frying fat, sauté the carrot, onion and celery. Add the meat, all herbs and spices and the tomato purée. Fry the mixture on high h