One of the things I have loved the most about moving to Morocco is that nearly 100% of what I cook and eat is local, fresh food. We tried very hard to eat this way in the US but as many people will say, cost really does add up. Here fresh food is cheap – packaged food is expensive, basically the way it should be everywhere. When I can buy pounds and pounds of produce for only a few dollars, it makes experimenting even more fun.
We’ve just finished celebrating Eid al Adha, commemorating the prophet Ibrahim’s willingness to sacrifice his son at God’s command. At the last minute God told Ibrahaim he could sacrifice a sheep instead because of his obedience. Every year, Muslims around the world remember this by sacrificing a ram. In our home, there were 3 sheep to be sacrificed. I will admit that this can be a very odd holiday for those not used to it. In fact in many ways it’s still a bit odd for me and I’ve been Muslim for nearly 10 years. I can appreciate that nothing goes to waste, every, and I mean every part of the sheep is eaten or used. The skins are collected and tanned, the organs are eaten (even the head and eyeballs!).
We don’t eat a lot of meat and so while I took some of the meat from our sheep the remainder went to other family members. I knew that I wanted to save a few pieces to make this lamb ragout in a similar style to the beef short rib sauce I made months previous. So, when I saw that this week’s #SundaySupper theme was sauce, and it was right after Eid I knew that this was the perfect recipe to re-create. You can use any cut of lamb (or beef) you’d like. I stuck with some cuts that came from the back of the sheep. They had quite a bit of bone but I really wanted to make this as flavorful as possible and using bone-in meat does just that. I’m calling this a ragout, which in French means a stew but we’ve come to recognize as a type of pasta sauce. You could very easily serve this over potatoes or any other starch. Or, just scoop it up with bread like my kids!
- 1-1 1/2 lbs bone-in mutton
- 1 tsp vegetable oil
- 4 large tomatoes
- 2 Tbsp tomato paste
- 6 garlic cloves
- 1/2 onion
- 2 carrots
- 1/2 lb mushrooms
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dry oregano
- flat-leaf parsley palmful of freshly chopped
- I made this in a pressure cooker, but if you don't have one, it can also be made in a dutch oven or large cooking pan. You will need to extend the time and also increase the amount of water used.
- Add 1 tsp vegetable oil to the bottom of a pressure cooker and turn heat to medium. Wash and clean pieces of mutton, removing some of the excess fat. You will want some fat to remain but remove the visible pieces.
- Brown the meat on all sides.
- Separate the flesh of the tomatoes from the skin (this can be done by blanching the tomatoes in boiling water and pulling off the skin, grating the flesh of the tomatoes, or simply cutting it out).
- Add the tomato flesh and tomato paste to the pressure cooker.
- Remove the skin from the garlic cloves and onion. I cut my onion in half, remove the skin and add it whole. I also add the garlic cloves whole. When the sauce is almost done, I remove the garlic cloves and onion. If you prefer you can chop these up and add them.
- Peel carrots and wash mushrooms. Roughly chop these into a similar size and add to the pressure cooker.
- Cover everything with water so that the meat and vegetables are submersed.
- Lastly add salt, pepper, oregano, and flat-leaf parsley. Mix everything together.
- Place cover onto the pressure cooker and screw tightly.
- Cook sauce for 1 hour - 1 hour and a half on medium heat. Cooking time will vary depending on how tough the meat is and the bone to meat ratio.
- Release the steam from the pressure cooker and remove cover.
- Pull out the onion and garlic and discard.
- Remove the meat and allow to cool. Use your fingers or a knife to separate the meat from the bones, discarding bones and excess fat. The meat should easily fall away. If it does not, return the cover to the pressure cooker and cook longer.
- Add the meat back to the sauce and continue cooking until juices have reduced, leaving a thick sauce.
- Before serving, taste the sauce and adjust seasoning as needed.
- Serve with pasta, potatoes, or scoop up with fresh crusty bread.
You can never have too many good sauce recipes and the #SundaySupper team has you covered this week with loads of delicious ideas.
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
You May Also Like
- 86INGREDIENTS:1 leg of lamb3/4 cup ghee or melted butter3 tablespooms kosher salt2 teaspoons rosemary1 teaspoon black pepper1 teaspoon cuminPREPARATION:Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan.Combine remaining ingredients to make a baste. Lightly baste the leg…
- 85So remember how I said my brochettes didn't really turn out in the oven. Well I managed to get over my sadness of no longer having a gas oven and with a ton of cooked lamb left I couldn't just throw it away. So I came up with this pretty…