Recipe will feed 4 people
400 grams cooked leg of lamb or pulse leg of lamb
3 tablespoons Chilli lime chutney
1 tin chopped tomatoes
2 tablespoons tomato paste
1 teaspoon garlic
1 small onion peeled and finely diced
3/4 cup red wine
1/2 cup lamb stock
1 cup grated parmesan cheese
4 large peeled potatoes cut into pieces for boiling
olive oil
butter
milk
Heat 2 tablespoons of the olive oil in a heat based pan. Add the garlic and onion and cook for about 3 minutes on a medium heat until the onion is tender. Add the wine and allow to simmer and reduce by half. Add the tomatoes and tomato paste stirring until well mixed. Then add the lamb stock , lamb and chilli lime chutney. Mix throughly and slowly cook until lamb is tender. If it becomes to thick add alit bit more stock. If you wish for more flavour to come out put aside and let sit for 2 hours or refrigerate until the next day.
Place potatoes in a saucepan, cover with water and bring to the boil. Cook until potatoes are cooked through, then drain and place back into the pot. Add a good chunk of the butter , about 1/4 of cup of milk, salt and pepper. Mash until there are no lumps left. Add the parmesan cheese and stir through.
Place potato on the plate and add the ragu.
