Minted Lamb Ragu
A nuanced sauce with the flavors of the Mediterranean and the Middle East. Serve with Rice or over noodles. This ragu is very simple in its preparation and quickly put together, but it tastes like you’ve been at it for hours. Make this early enough in the day to let the flavors meld, or make it ahead and refrigerate overnight. The sumac berries and the dried hyssop are optional but each of them adds depth and interest to the dish. The sumac brings a note of tartness and they hyssop offers earthiness.
Serve over rice or noodles and garnish with crumbled feta cheese.
Preparation Time 30 minutes.
Start to Finish 1:30+
1 pound ground lamb
1 1/2 cups chopped onion
1 tablespoon garlic — sliced
3 cups mushrooms — thickly sliced
3 tablespoons olive oil — preferably Greek
15 ounces diced tomatoes — canned
15 ounces tomato sauce
1 tablespoon basil — dried
1 teaspoon oregano — dried
1 teaspoon italian seasoning
3 tablespoons mint — dried
1 teaspoon dried hyssop — optional
1 teaspoon dried sumac berries — optional
1 teaspoon dried lemon peel
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
Brown and drain the ground lamb. Set aside.
In the olive oil, saute the onion, garlic, and mushrooms until golden.
Return the lamb to the pot and add the remaining ingredients.
Bring to a simmer and cook slowly for at least one hour. Even better when reheated the next day!
Ratings : easy 0
Per Serving (excluding unknown items): 349 Calories; 25g Fat (63.1% calories from fat); 18g Protein; 15g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 258mg Sodium; 8g Total Sugars; trace Vitamin D; 54mg Calcium; 3mg Iron; 1003mg Potassium; 273mg Phosphorus. Exchanges: .
Suggested Wine: Andas; Bonarda;
Serving Ideas : Works as a stew or as a topping for rice, noodles, couscous or quinoa.