Simple, rich and deeply satisfying, our slow cooker lamb ragu with buttered quinoa makes a wonderful supper, and is the perfect excuse to whip out the slow cooker, and we've also got tips for making it on the stove top if you prefer - scroll down below the method to see that info.
We adore toasting grains for adding extra depth to a dish, doing it to the quinoa in this recipe before simmering in stock (for another shot of flavour) gives it an extra nutty boost for a simple, sustainable, side dish. If you prefer you could instead serve the ragu over pasta, with mash, or even just with hunks of bread for mopping up the sauce.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 40 mins
Cal/Serv:
536
Ingredients
1Tbsp.
olive oil
400g
lamb mince
1
large onion, finely chopped
2
garlic cloves, crushed
1Tbsp.
dried mixed herbs
2
lamb or chicken stock cubes
2Tbsp.
tomato purée
400g
tin chopped tomatoes
450-465g jar roasted peppers, drained and thickly sliced
2
bay leaves
1tsp.
sugar
150g
baby spinach
225g
dried quinoa
25g
butter
Directions
Step 1Heat the oil in a large frying pan over high heat and lightly brown the lamb all over, stirring to break up any lumps. Remove with a slotted spoon to the bowl of a slow cooker (see GH TIP).
Step 2Add the onion to pan and fry, scraping the bottom of pan to lift up any sticky goodness, for 3-4min, or until the onion has taken on some colour. Stir in the garlic and mixed herbs then add to the slow cooker.
Step 3Dissolve 1 stock cube and the tomato purée in 150ml freshly boiled water. Add to the slow cooker with the chopped tomatoes, peppers, bay leaves, sugar and plenty of seasoning. Stir, then cover with the lid and cook on high for 4hr, or low for 8-9hr.
Step 4Towards the end of cooking, prepare the quinoa. Toast the quinoa in a large, deep frying pan (that has a lid) over medium heat for 5min, stirring occasionally. In a jug, dissolve remaining stock cube in 450ml freshly boiled water, then stir in the butter to melt. Add stock mixture to the quinoa and bring to the boil. Reduce heat, cover and simmer for 12-15min, or until the quinoa is tender and has absorbed the stock.
Step 5Uncover the slow cooker, remove and discard the bay leaves and stir in spinach until wilted. Check seasoning and serve with the buttered quinoa.
GET AHEAD: Prepare to end of step 3 up to 3 days ahead; cool, cover and chill. Reheat ragu in a pan over low heat until piping hot, adding a splash of water if needed, then complete recipe to serve.
GH TIP: If you don’t have a slow cooker, simply complete steps 1-3 in a large, deep frying pan (that has a lid) and simmer, covered, for 11/2hr.
Per serving:
Calories: 536
Protein: 31g
Fat: 26g
Saturates: 10g
Carbs: 42g
Total sugars: 14g
Fibre: 7g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
