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Harissa Lamb Ragu

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5 from 5 reviews

This is easily one of the best pasta sauces I’ve ever made. It has layers upon layers upon LAYERS of flavour, thanks to the harissa, which adds a punchy hit of spice and smokiness, and the spices, which add a lovely warm note. The burrata is optional but it really does take it to the next level.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 6 1x

Ingredients

Scale
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • extra-virgin olive oil
  • 500g lamb mince
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 3 tbsp harissa paste
  • 2 tbsp double concentrated tomato purée
  • 250ml sweet red wine
  • 1 x 400g tin of good-quality crushed tomatoes
  • 400 ml good-quality lamb stock
  • 2 tsp sugar (optional)
  • 2 dried bay leaves
  • handful fresh flat-leaf parsley, finely chopped

To serve: 

  • pasta of choice
  • burrata (optional)

Instructions

  1. Grind the fennel, cumin and coriander seeds using a mortar and pestle, spice grinder or blender.
  2. Heat a splash of extra-virgin olive oil in a large Dutch oven or saucepan set over a medium-high heat. Add the lamb mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!), and cook until browned, around 5 minutes.
  3. Add the ground spices, season generously with salt and pepper and cook for a further minute, then transfer to a plate.
  4. Heat another splash of extra-virgin olive oil in the same Dutch oven then add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
  5. Add the garlic and cook, stirring almost constantly, for 1 minute, then add the harissa paste and double concentrated tomato purée. Cook, stirring frequently, until it begins to darken, 2 to 3 minutes.
  6. Add the red wine and cook, stirring occasionally, until it is almost all reduced, 2 to 3 minutes, then add the tinned tomatoes, lamb stock, sugar and bay leaves and season generously with salt and pepper. Return the lamb mince to the sauce, turn the heat up to medium-high and bring to a simmer.
  7. Cover, reduce the heat to low and simmer gently, stirring occasionally, until the meat is very tender and the sauce has thickened, around 1 ½ hours.
  8. Remove the Dutch oven from the heat, stir in the fresh parsley and adjust the seasoning to your liking. Serve with your pasta of choice and top with burrata (optional), then serve and enjoy!

Equipment

Find it online: https://zenaskitchen.com/harissa-lamb-ragu/

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