Recipe

Lamb ragu, gremolata & laver flatbreads

by Imran Nathoo

A Welsh one pot wonder

This one pot Welsh wonder dish is easy to make and a sheer delight to eat. Coated in a rich tomato-based sauce and finished with gremolata, meltingly soft lamb is taken to the next level. Warm flatbreads spiked with laver complement the dish perfectly and are ideal to mop up all the delicious sauce.

Perfect for any occasion and the ultimate cook ahead dish—the ragu will freeze really well, so feel free to double the recipe to make more for another day.

Ingredients

For the lamb:
A glug of olive oil
1 Welsh lamb neck fillet, trimmed and diced
1 large red onion, chopped
1 large carrot, chopped
1 large celery stick, chopped
1 garlic clove, grated
¼ tsp dried chilli flakes
4 sprigs of thyme
1 tin of chopped tomatoes

For the laver flatbreads:
200g plain flour
½ tsp fine sea salt
1 tsp baking powder
2 tsp dried laver flakes
200ml thick natural yoghurt

For the gremolata:
Zest of 1 lemon
1 handful of flat leaf parsley leaves, finely chopped
1 garlic clove, grated

Method

Place a medium-sized casserole style dish or saucepan on a medium heat with a good glug of olive oil. Add the lamb neck fillet pieces and brown the meat well. Remove the lamb from the pan and set to one side.

Put the same pan back on a lower heat. Add the onions, carrots, celery and garlic. Then cook until all have softened but make sure not to burn the garlic. Add a splash more oil if required to prevent the vegetables from sticking.

Add the chilli flakes and thyme and cook for a few mins longer, then add the lamb back to the pan and turn up the heat to medium. Pour the tin of chopped tomatoes into the pan, then fill the tomato tin with water and pour that in also. Stir well, season with salt and pepper, then bring to a simmer. Put the lid on the pan and reduce the heat to low. Cook for 2 hours then remove the lid, turn up the heat slightly and cook for a further 45 mins to 1 hour to reduce the consistency to a thick sauce. Stir occasionally.

To make the flatbreads, combine the flour, salt, baking powder and laver flakes in a food processor or do it by hand by placing them in a large bowl and mixing well. If using a food processor, add the yoghurt to the above mixture and pulse a little before running the food processor on a low speed. The mixture will combine to form a dough. If doing it by hand, create a well in the centre of the dry ingredients. Add the yoghurt then gradually combine—start by using a fork, then get your hands in there and work until it forms a dough.

Turn out the dough on a floured work surface and knead for 5 mins. You should have a nice smooth dough. Set aside in a bowl dusted with flour so it doesn’t stick and allow to rest until ready to use.

For the gremolata, place all the ingredients on a chopping board and combine by running a knife through the mixture back and forth until well mixed. Set aside until ready to use.

Divide the dough into 4-6 smaller portions and roll out on a floured work surface to form a flatbread shape. Dust off excess flour then cook in a large, dry, pre-heated frying pan on a medium to high heat. Cook for 4-5 mins on each side, or until each side has browned and slightly blistered. Repeat for the remaining dough.

To serve, check the seasoning of the lamb ragu, adjust if required, then place each a portion on a deep plate. Sprinkle the gremolata on top of the ragu and serve with the warm laver flatbreads. Enjoy!

Recipe: Imran Nathoo