Lamb and Red Pepper Ragout Recipe - Great British Chefs

Ingredients

• 1000g of lean diced lamb leg, or shoulder
• 8 plum tomatoes
• 1 onion, chopped
• 3 garlic cloves, peeled and finely sliced
• 2 tsp rosemary leaves, chopped
• 2 tsp thyme leaves, chopped
• 1 tsp paprika
• 2 red peppers, de-seeded and chopped
• 725ml of chicken stock
• 500g of penne pasta
• 3 pinches of salt
• 1 pinch of pepper
• 2 tbsp of olive oil