Green Olive & Herb Ragu by Tastemade UK Green Olive & Herb Ragu by Tastemade UK

Green Olive & Herb Ragu by Tastemade UK

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As the cold begins to creep in, your kitchen should start to heat up! This Green Olive & Herb Ragu by Tastemade UK is the perfect tonic for autumnal evenings, with its hearty combination of rich flavours, seasonal ingredients and lamb that literally melts in your mouth. Perfect for freezing, batch cook this bad boy and you’re all set for the week.

Preparation: 15 mins 
Cooking: 180 mins

Serves 8 to 10
1 kg European lamb shoulder, chopped into 3cm chunks

3 tablespoons olive oil, divided

2 large onions, finely diced

2 garlic cloves, finely diced

½teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon cayenne powder

½ tablespoon plain flour

250 ml white wine

300 ml good quality lamb stock

75 g nocarella olives, stones removed, roughly chopped (or other mild green olives)

2-3 preserved lemons, rind finely sliced and pulp discarded

15 g coriander, leaves only, roughly chopped

15 g mint, leaves only, roughly chopped

15 g parsley, leaves only, roughly chopped


Freshly ground black pepper

  • Season the lamb with salt and heat a large heavy based casserole dish with 1 tablespoon of olive oil. Over a high heat, fry off the lamb in batches, browning on all sides until caramelised. As you remove each batch and set aside, add a splash of water to the pan to deglaze it, and save these juices with the cooked meat. Cook off the rest of the meat using a further  tablespoon of oil and set aside .
  • In the same pan, cook the onions in the final tablespoon of oil over a low heat for 10-12 minutes until very soft and beginning to gain some colour. Add the garlic and cook for a minute further.
  • Add the spices and cook for a minute, then add the flour and cook for a further 2 minutes.. Turn up the heat and add the white wine, allow it to bubble up and evaporate,  then add the lamb stock.  Return the meat and juices to the pan. Bring to the boil, then turn down to the barest simmer and cook for 2-2 ½ hours, adding the olives and preserved lemon for the last 30 minutes. When it’s ready, the meat should be extremely tender and the sauce reduced and thickened.
  • Season to taste, and add the herbs off the heat before serving.

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