Oliver's braised lamb ragu

Based on a recipe from Olivers’ exec chef, James Waite.

Ingredients

1 kg	Boned lamb shoulder, cut into 3cm cubes (Main)
2 tsp	Paprika
4 Tbsp	Plain flour
1	Large onion, diced
3 Tbsp	Olive oil, use up to 4
6	Garlic cloves, diced
1 kg	Cherry tomatoes, fresh or canned (Main)
100 g	Pitted green olives
1 tsp	Saffron threads
1 large	Red capsicum, roasted, peeled and sliced

Directions

1. Preheat the oven to 150°C.
2. Place the lamb, paprika, flour and seasonings in a plastic bag and shake to coat.
3. Sauté the onion in 2 tablespoons of the olive oil in a heavy frying pan, until softened. Add the garlic and cook until the onion is golden. Place in a casserole.
4. Heat more oil and sauté the lamb in batches, until browned. Add to the casserole with the remaining ingredients.
5. Cover and oven cook for 2½hours. Uncover and cook for a further 30-60 minutes, until mouth-wateringly tender.
6. Great served on orecchiette pasta topped with baby rocket and pecorino cheese shavings.

More recipes from the eateries of Central Otago

• Goat's cheese salad
• Central rollups