Do you want to impress your dinner guests with a mouth-watering dish? Look no further than a lamb ragu with creamy polenta. The tender, juicy lamb pairs perfectly with the smooth and rich polenta, creating a deliciously comforting meal that will satisfy even the pickiest eaters. But how do you make sure your lamb ragu is as tender and flavorful as possible? Remember, cooking is all about experimenting, trying new things, and finding what works for you. Don’t be afraid to make mistakes and adjust the recipe to your liking. With practice, you’ll be able to make the perfect lamb ragu every time.,
Step-by-step: Slow-cooked lamb with polenta
Coat – Season the lamb pieces with Salt and pepper. Coat well in flour and dust off excess.Pro tip – Using a sturdy cutting board and chef’s knife cut lamb into bitesize pieces (about 2-inches) not too small.
Sear – Add 2 tbsp olive oil to a skillet or heavy-bottom sauté pan and brown the meat on all sides for 3 to 5 minutes.Pro tip – Do not crowd the pan. If necessary do this in batches. Remove and keep warm while you do the next batch. Sauté – Add the onions, ginger, and garlic to the meat. Then, add the whole spices and herbs followed by chopped dates and figs.Pro tip – Keep the heat on medium-low to prevent the onions from burning. Gravy – Add the tomato paste and red wine, followed by the broth or water. Season with salt and pepper. Cover the pot with a tight lid and bring to a boil.
Stovetop – Continue to cook on low heat for 2 hours stirring occasionally to prevent sticking at the bottom.Pro tip – Add ¼ to ½ cup of water as necessary to prevent it from burning on the bottom. Oven – Preheat the oven to 320℉ / 160℃/ Gas Mark 3. Transfer the pot to the oven and braise for 1 ½ to 2 hours until fork tender.Pro tip – make sure to add water to the pot if necessary to ensure it has water to absorb. Slow Cooker – Transfer all the contents to the slow cooker or crockpot. Cover and let cook on low for 6 hours or on high for 4 to 5 hours or until the meat is fork-tender.Pro tip – If you have excess liquid drain the liquid in a saucepan and simmer on medium-high until reduced. Then, add it back to the pan.
Creamy polenta
Combine – In a deep sauté pan boil the water with salt and pepper. Lower the heat to medium so it’s not a rolling boil. Use a wooden spoon and stir the water creating a gentle swirl. Keep stirring and adding the polenta in a gentle stream (this will avoid lumps) Simmer – Once all the polenta is in lower the heat to an absolute simmer. Cover and let cook for 30 minutes stirring well every 10 minutes. Finish – When cooked it will be thick and creamy. Add the butter and grated Parmesan – stir it in well. Cover and let sit for 10 minutes before you serve.Pro tip – Polenta thickens further after cooking so don’t worry if it appears looser than as shown in the images below.
Frequently asked questions
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In conclusion, creating a deliciously tender lamb ragu with polenta is certainly achievable with the right steps. From choosing the right lamb to customizing the dish to your taste, there’s no reason why you can’t impress your guests with this mouth-watering meal. Remember to experiment with different flavors and ingredients to truly make it your own. As Julia Child once said, “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.” So go ahead and try making this dish tonight – your taste buds will thank you!
Add in some veggies like mushrooms, carrots or spinach for extra flavor and nutrition. Try experimenting with different herbs and spices to bring new dimensions to your dish. You can also swap out the polenta for pasta or even mashed potatoes. The options are endless and the best way to find out what works for you is through testing and experimenting.
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