Mushroom Ragu with Slow-Cooked Lamb
Mushroom Ragu with Slow-Cooked Lamb, perfect for long weekend lunches and cold winter nights
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Ingredients
- 1.5kg lamb shoulder (with the shank attached)
- 2 tbs olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 drained anchovy fillets, finely chopped
- 2 brown onions, halved, thinly sliced
- 4 garlic cloves, peeled, sliced
- 600g mixed mushrooms, sliced (i.e. cups, Swiss brown, oyster &shiitake)
- 375ml chicken stock
- 1 lemon, cut into wedges
- 1 cup chopped flat-leaf parsley leaves
- 1 large lemon, finely grated
- ¼ cup slivered almonds, toasted
- Flat-bread and natural yoghurt, to serve
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