Lunch

Lamb Neck Ragu with Rice & Charred Tomato

Name: Lamb Neck Ragu with Rice & Charred Tomato
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1 lb lamb neck, cut into 2-inch chunks; 2 tablespoons neutral oil; 8 cloves garlic, smashed; 1 medium yellow onion, diced; 1 can (14 oz) diced tomatoes in juice; ½ cup water or lamb stock; 2 tablespoons tomato paste; 1 tablespoon fish sauce; 1 bay leaf; ½ teaspoon sea salt; ¼ teaspoon cracked black pepper; 1 cup uncooked jasmine rice; 2 cups water for rice; 2 large tomatoes, halved; 1 tablespoon oil for charring tomato; 1 teaspoon fleur de sel for tomato

Lamb neck, a budget-friendly cut, slow-braises until silken in a garlicky, tomatoey sauce sweetened with a touch of fish sauce—bringing Filipino depth to an Italian form. Served over jasmine rice with a charred fresh tomato on the side. Warming, savory, deeply satisfying.

876cal 51gprotein 102gcarbs 29gfat 15min prep 75min cook 2serves

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