Time to cosy up around the heater, and put your cast iron pot on the stove for dinner. Colin Fassnidge’s newest winter warmer is a lamb ragu filled with vibrant Spanish flavour. Use chorizo, tarragon, capsicums, olives and chilli to create a dinner that will warm you up from the inside out. The best part is, you only need one pot!
Ingredients
Method
Heat oil in a large heavy-based pot on medium to high heat. Sear lamb, in batches, until brown. Set aside. Add chorizo to pot. Cook, stirring, until golden. Stir in onion and garlic and cook until tender. Add wine. Bring to the boil. Reduce heat to medium, then add the capsicum, chillies and paprika.
Return lamb to pot with olives, tarragon stalks and enough stock to cover. Cover and simmer on low heat for 1 hour or until the lamb is very tender.
Add potato. Cook 10 minutes. Add zucchini and tarragon leaves (reserving some for the salt). Cook for 5 minutes, until vegetables are tender.
For the tarragon salt, in a small bowl, combine all ingredients.
Season ragu with a little of the tarragon salt. Serve with the remaining tarragon salt and bread.
Related stories
Native ad body.
Native ad body.
Native ad body.
