Moroccan Pulled Lamb Ragu
Moroccan Pulled Lamb Ragu



  • 1 kg lamb shoulder, cut into 3 pieces
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 sliced garlic cloves
  • 400g tin of chopped tomatoes
  • 2 tbsp harissa paste
  • 500ml lamb stock
  • Cooked pasta or polenta, to serve
  • Chopped parsley, to serve
  • Grated parmesan, to serve
  • Heat the oil in a saucepan and brown the lamb for 4 mins all over. Remove from the pan and set aside. Chuck the onion and garlic into the pan and cook for 6 mins, then tip in the tomatoes, stock and harissa. Season well, and stir to combine. Return the meat to the pan, and cook on a low heat - covered - for 3 hours.
  • When falling apart, remove the meat from the sauce and shred between 2 forks, discarding any fat and bone. Skim the fat from the sauce and increase the heat. Reduce by half, then return the pulled meat to the sauce and mix well. Serve with pasta or polenta, and with plenty of parsley and parmesan.
3 hr 30 mins
4 serving

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