Tuesday, November 21, 2017

Lamb and Lentil Ragu


A delicious stew of lamb, lentils, and root vegetables cooked with tomatoes, red wine and herbs.

This goes well over pasta or polenta, and cooks fast enough in the pressure cooker to be doable on a week-night evening after work. 

If you don't have a pressure cooker, you can just dump all the ingredients in a slow cooker and let it cook for 8 hours.

Since this recipe makes enough for about 4-6 servings, I generally serve one third on the day, and divide the rest between tubs to freeze and eat later.