Szechuan Cumin Lamb Ragu Recipe

Name: Szechuan Cumin Lamb Ragu Recipe
Cook time: 2 hours
Yield: 4
Ingredients: 1kg boneless lamb shoulder, diced; 2 tbsp vegetable oil; 2 spring onions, sliced; 2 shallots, diced; 4 garlic cloves, minced; 1 inch ginger, minced; 2 carrots, diced; 2 celery ribs, diced; 150g mushrooms, finely chopped; 2 tsp Szechuan peppercorns, ground; 2 tbsp tomato paste; 2 tbsp ground cumin; 2 tbsp soy sauce; 200ml red wine; 2 tbsp crispy chilli oil; 1 tbsp brown sugar; 600ml approx stock; Salt and pepper, to taste; 1 tbsp olive oil; 2 spring onions, finely chopped; 100g panko; 1 tsp Szechuan peppercorns, ground; Pinch of salt; 300g Mafalde, cooked (or your favourite pasta); 2 Spring onions, slice

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

Dish by Spencer Lengsfield

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Ingredients

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!

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Spencer Lengsfield

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