Lamb ragu
Using the lamb ragu that was made yesterday, today I made a moussaka.
Servings: 2 people
Calories: 270kcal
Cost: 74p
Equipment
- pan to fry in
- chopping board
- small sharp knife
- vegetable peeler
- vegetable masher
- oven proof dish
Ingredients
Lamb ragu
- 500 g lamb mince £5.50
- 2 onions 99p/kg, 20p
- 200 g carrots 65p/kg, 13p
- 1 clove garlic 5p
- 1 tblsp tomato ketchup Asda own brand, £1.45/970g, 2p
- 2 tsps worcestershire sauce Asda brand, £1.20/150ml, 8p
- 25 g cheddar grated, about £4.80/kg, 12p
- 2 tsps salt
- 1 tsp black pepper
- Total price for the ragu £5.98 which makes a total of 2 portions if shepherds pie, 2 portions of moussaka and 4 portions of ragu pasta, so 8 portions altogether
Instructions
- Put the sliced onions and garlic in a frying pan with a tblsp of oil and fry until transparent.
- Add the diced carrots and continue to cook for a few minutes.
- Add the lamb mince (ground lamb) and fry gently, stirring and breaking up the lamb
- Add the other flavourings.
- Cook gently until everything is ready.
- Add a splash of water if it looks like drying out.
- Long gentle simmering really helps the flavour
- Taste and adjust seasonings if needed. More acidity? Use a bit more ketchup. Perhaps more salt, or pepper.Add more ketchup, some mustard, some redcurrant jelly or similar, depending on what it needs. Add enough water to make a loose mix if it needs it
Notes
- Add extra flavour with any or all of
- a tsp of ground cumin
- a bay leaf
- a tsp of mild or hot paprika
- a chopped chilli or a pinch of chill flakes or chilli powder
- a tblsp of fresh thyme leaves or a tsp of dried
- a tblsp of fresh oregano leaves or a tsp of dried
Nutrition
Calories: 270kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 208mg | Potassium: 1436mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10316IU | Vitamin C: 41mg | Calcium: 217mg | Iron: 9mg
