Lamb Ragu Recipe

• 2 tablespoons lamb fat or extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 pounds ground lamb
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground cumin
• fresh or dried rosemary and thyme, to taste
• Salt and freshly ground pepper
• 1/2 cup dry red wine or water
• One 28-ounce can diced tomatoes
• 1 1/2 cups lamb or chicken stock
• 3/4 cup ricotta or mozzarella cheese
• Chopped basil

1. In a heavy pot, such as enameled cast iron, heat 2 tablespoons of fat or olive oil. Add the diced onions and sweat over medium heat, stirring occasionally, until slightly softened, about 5 minutes.
2. Add the lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.
3. Add the wine and stock to the pot along with the canned tomatoes and their juices. Bring to a boil; then reduce to a steady simmer. Cover partially and cook over low heat until the liquid is slightly reduced, 25 to 30 minutes.

lamb fat, onion, ground lamb, ground fennel seeds, ground cumin, rosemary, salt, red wine, tomatoes, lamb, ricotta, basil

Taken from www.seriouseats.com/recipes/2010/04/lamb-ragu-recipe.html (may not work)