Prepare to embark on a culinary journey that will transform your kitchen into a flavor-packed paradise! This sensational Ragout of Lamb and Sweet Peppers with Basil and Mint isn't just a meal—it's an experience that marries the rich, tender essence of lamb with vibrant, aromatic herbs and sweet peppers. Whether you're a seasoned home chef or a curious food adventurer, this Middle Eastern-inspired dish promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 500g Lamb, diced
- 2 Sweet Peppers, chopped
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Chicken Stock
- 1/4 cup fresh Basil, chopped
- 1/4 cup fresh Mint, chopped
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Pat the diced lamb dry with paper towels to ensure proper browning. Season generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb pieces in a single layer, working in batches to avoid overcrowding.
- Brown the lamb pieces on all sides, about 3-4 minutes per batch, creating a deep golden-brown crust. Remove browned lamb and set aside on a plate.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until they become translucent and slightly soft, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Return the browned lamb to the pot and add chopped sweet peppers. Stir to combine all ingredients.
- Pour in the chicken stock, ensuring the liquid partially covers the meat and vegetables. Bring the mixture to a gentle simmer.
- Cover the pot and reduce heat to low. Allow the ragout to simmer slowly for approximately 40-45 minutes, or until the lamb becomes tender and almost falls apart.
- During the last 5 minutes of cooking, stir in the fresh chopped basil and mint, reserving a small amount for garnish.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the ragout rest for 5-10 minutes before serving to allow flavors to meld.
- Serve hot, garnished with remaining fresh herbs, accompanied by crusty bread or over rice to soak up the flavorful sauce.
Tips
- Pat the lamb dry before browning to ensure a perfect golden crust that locks in incredible flavor.
- Brown the meat in batches to avoid overcrowding, which prevents steaming and promotes caramelization.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and optimal slow cooking.
- Low and slow is the secret to tender, melt-in-your-mouth lamb—don't rush the simmering process.
- Fresh herbs make a massive difference, so use high-quality, freshly chopped basil and mint.
- Let the ragout rest for 5-10 minutes after cooking to allow flavors to fully develop and meld together.
- Serve with crusty bread or rice to soak up the delicious, herb-infused sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
