Hearty Lamb and Eggplant Ragu
Hearty Lamb and Eggplant Ragu
Serves 6-8
For the Eggplant:
2-3 eggplant, peeled and cubed
Kosher salt
Olive oil
Salt and pepper to taste
For the Tomatoes:
30 oz cherry tomatoes
3-4 shallots, peeled and quartered
Olive Oil
Balsamic vinegar
Salt and pepper to taste
For the Ragu:
3-5 tbsp bacon fat or olive oil
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp fennel seeds, crushed
1 tsp dill seed, crushed
2 tsp turmeric
1 tsp cinnamon
¼-½ tsp ground cloves
1 tbsp smoked paprika
½-1 tsp black pepper
1 tsp salt and to taste
3 tbsp whole wheat flour or brown rice flour
1 ½ lbs lamb stew meat, trimmed into ~ 1 ½ inch pieces
½ cup marsala cooking wine or cooking sherry or red wine or more broth
4-6 cloves of garlic, smashed
4 carrots, chopped
Roasted eggplant
Roasted cherry tomatoes
1 quart beef bone broth or lamb stock or as needed
1 cup nutritional yeast (optional)
1 bunch of dill chopped
1 bunch of parsley chopped
For the Eggplant:
Preheat the oven to 400. Prepare 1 large or 2 standard sheet pans with parchment paper.
Put the cubed eggplant in a large colander in a large bowl or the sink. Salt generously and allow to sit while you roast the tomatoes (see below).
After the tomatoes are roasted, rinse the eggplant well and pat dry with paper towels. Toss the eggplant with olive oil and salt and pepper. Spread onto the prepared sheet pans and roast for 30-45 minutes, stirring occasionally until the eggplant is turning golden in colour and some parts are starting to caramelize.
Leave on the tray until ready to pour into the pot, or transfer to a bowl. Be sure to preserve any liquid from roasting.
For the Tomatoes:
First prepare the eggplant to soak (see above). Preheat the oven to 400. Prepare a standard sheet pan with parchment paper.
Scatter cherry tomatoes and quartered shallots onto the sheet pan and drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Roast for 20 -30 minutes or until the tomatoes burst and begin to get jammy. Try not to eat them all yet.
Leave on the tray until ready to pour into the pot, or transfer to a bowl. Be sure to preserve any liquid from roasting.
For the Ragu:
Heat a 8 quart, heavy bottomed soup pot over medium high heat. Heat the fat or oil and add the spices and stir well to combine. Add the stew meat and the flour and stir well. Cook until the stew meat has begun to brown and then remove the stew meat to a bowl.
Deglaze the pot with the cooking wine making sure to scrape up all the fond (tasty brown bits on the bottom). Add the carrots and garlic and cook for 2-3 minutes until the carrots begin to sweat.
Pour the eggplant, tomatoes, and stew meat into the pot. Add broth until just barely covering all the ingredients in the pot. Bring to a boil and then reduce to a simmer. Continue to simmer for at least an hour, preferable 2 or 3, until everything is melt-in-your-mouth buttery.
Add the nutritional yeast (if using) and the chopped dill and parsley. Serve over roasted potatoes or pasta or just with a big slice of sourdough to soak up every last drop.
