Szechuan Cumin Lamb Ragu Recipe
Twisted’s Szechuan Cumin Lamb Ragu Recipe is basically the best dish at your favourite Szechuan restaurant, but in pasta form!
Done in 2 hours
Serves 4
Ingredients
for the ragu
1kg boneless lamb shoulder, diced
2 tbspvegetable oil
2spring onions, sliced
2shallots, diced
4garlic cloves, minced
1 inchginger, minced
2carrots, diced
2celery ribs, diced
150gmushrooms, finely chopped
2 tsp Szechuan peppercorns, ground
2 tbsptomato paste
2 tbspground cumin
2 tbspsoy sauce
200mlred wine
2 tbspcrispy chilli oil
1 tbspbrown sugar
600ml approxstock
Salt and pepper, to taste
for the pangrattato
1 tbsp olive oil
2spring onions, finely chopped
100gpanko
1 tspSzechuan peppercorns, ground
Pinch ofsalt
to serve
300gMafalde, cooked (or your favourite pasta)
2Spring onions, slice
Twisted's Szechuan Cumin Lamb Ragu recipe is rich lamb ragu with cumin, Szechuan pepper, garlic, ginger, and spring onions, tossed in silky Mafalde pasta and topped with a Szechuan spring onion pangrattato.
Method
Dice up the lamb shoulder and season with salt and pepper.
Brown the lamb in a dutch oven with a splash of oil, then remove from the pan and set aside.
Add the aromatics to the same pan, and cook on medium heat until softened. Add the mushrooms, tomato paste, and cumin.
Add the lamb back in, cover with stock, then add soy sauce, shaoxing wine, brown sugar, and crispy chilli oil.
Cover and leave to cook low and slow on the hob for 1-2 hours. Once tender, pull the lamb pieces apart with 2 forks.
Cook the pasta according to packet instructions, reserving some pasta water. Add the cooked pasta to sauce, along with a splash of pasta water
Dry toast some more szechuan peppercorns in a pan, then crush. Add finely chopped spring onions with a splash of olive oil, fry until lightly golden then add panko breadcrumbs. Toast until golden, then add the pepper back in and finish with salt.
Plate up the pasta with the pangrattato and some more spring onions. Enjoy!
