Lamb ragout with fregola sarda
Ingredients
for 4 person
| oil for frying | |
| 800 g | stewing lamb, cut into approx. 2 cm pieces |
| ½ tsp | salt |
| 4 | red onions, quartered |
| 3 | garlic cloves, squeezed |
| 2 dl | white wine |
| 1 | star anise |
| 1 | bay leaf |
| 6 dl | chicken bouillon |
| 200 g | fregola sarda (e.g. Fine Food) |
| 1 tin | artichoke hearts, drained, approx. 240 g |
| 100 g | pitted black olives |
| 1 tbsp | honey mustard |
| salt, to taste | |
| ¼ tsp | pepper |
| 4 sprig | tarragon, leaves torn off |
How it's done
Lamb
Heat a dash of oil in a frying pan. Brown the meat for approx. 4 mins. per batch, remove from the pan, season with salt. Reduce the heat, sauté the onions and garlic in the same pan for approx. 5 mins. Pour in the wine, reduce by half. Add the star anise and bay leaf, pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1¼ hrs.
Fregola sarda
Add the pasta, cook over a medium heat until al dente, stirring occasionally. Halve the artichokes, add along with the olives and honey mustard, heat through, season. Garnish with the tarragon.
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