Mutton Ragu

Preparation info
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By Sat Bains

Published 2012

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For the Mutton Ragu

  • 400 g mutton shoulder, minced
  • 50 ml sunflower oil
  • 50


Fry off the mince in the sunflower oil on high heat. When caramelised, deglaze with the shallot, garlic and the herbs. Add the tomato paste, chopped tomatoes and brown chicken stock. Simmer for around an hour making sure the liquid is reduced and glossy. Add the seaweed and remove from the heat.