Easy bite: How to make this delicious pulled harissa lamb ragu

Thanks to John Gregory-Smith and PGI Welsh Lamb for this tasty recipe.

Cooking time: 4 hours 30 mins

Serves: 4 to 5

You’ll need

• 1kg shoulder of Welsh Lamb off the bone
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1 x 400g tin chopped tomatoes
• 2 tbsp rose harissa
• 500ml lamb stock
• 500g pappardelle
• Handful of finely chopped parsley leaves
• Parmesan to serve
• Sea salt

Method

Cut the lamb into two or three pieces. Heat the oil in a saucepan over a medium heat. Add the lamb and brown for three to four minutes per side until golden. Remove from the pan and set aside.

Chuck the onion and garlic into the hot pan and mix well. Cook, stirring occasionally, until golden. Tip the tomatoes, harissa and stock into the pan. Season with salt and mix well.

Return the meat to the pan. The sauce should almost cover everything. Cover, reduce the heat to low, and cook for three to three and a half hours or until the meat pulls apart with a fork.

Remove the meat from the pan and rest on a warm plate for five minutes, then shred using two forks. Discard any fat, sinew and bone.

Skim any fat from the sauce, increase the heat to medium, and leave to bubble away, stirring occasionally, for 20 to 25 minutes until reduced by half. Return the meat to the pan and mix well.

Cook the pasta until al dente. Drain and divide between serving bowls. Top each with plenty of sauce, parsley and parmesan.