Slow-cooked Lamb Ragu with Fennel and Chilli

Supplied by Noah Lane
Springs Road

Ingredients

Slow-cooked Lamb

• 2kg lamb
• 1 cup of brown sugar
  
• 2 tsp chilli flakes
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• Salt
• Water to cover lamb

Method

1. Trim any excess fat and sinew from lamb
2. Combine brown sugar and chilli flakes, then coat the lamb in the mixture
3. In a searing hot pan, seal off the lamb until it is brown on all sides
4. To your slow cooker, add sealed lamb, cumin seeds, coriander seeds, fennel seeds then fill the pot with water until the meat is just covered
5. Cook for at least 6 hours - checking after 3 hours to ensure the lamb is covered. Turn as necessary
6. Remove lamb from the pot and shred meat with a fork or tongs.
7. Discard water and seeds

Ingredients

Ragu

• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• Slow-cooker lamb
• 1-1.5 litres napoletana sauce
• Olive oil
• Salt
• Pepper
• Red wine

Method

1. Put a deep pot on high heat
2. Add olive oil to cover the bottom of the pot, then add carrots and celery along with a generous amount of salt and pepper. Sweat off the vegetables
   
3. Add in a dash of red wine then slowly stir for 5 minutes, or until wine is cooked down
4. Put in the slow-cooked lamb and napoletana sauce, stirring well before turning down to a medium heat
5. Once the sauce starts to bubble, turn down to a low heat, and let it cook for a further 5 minutes
6. Remove from the hear, and add your favourite pasta and serve topped with parmesan cheese
   

A hearty meal to keep you warm, discover why you need to visit Kangaroo Island during the cooler months.

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