New Zealand Ragout

This recipe has been in my family for years, but other than the fact it’s made with lamb, I don’t believe it has any other connection to New Zealand. It’s sweet, meaty and warming, so makes a perfect Christmas Eve dinner or a hearty meal on a cold winter’s day (not that it’s particularly cold at the moment).

Serves 4


  • Half a leg (1 1/2 lbs) lamb, deboned and cubed
  • 15g butter
  • 1 small onion (diced)
  • 1/4 tsp ground ginger
  • 295g can of condensed tomato soup
  • 1/2 can of water
  • 1 tsp worcester sauce
  • 1 bay leaf
  • A pinch of mixed spice
  • 4 heaped tbsp of plain flour
  • 2 level tbsp clear honey
  • 1 x 350g can of blackcurrants in syrup (you could always add fresh blackcurrants, but the syrup adds sweetness)


  • Pre-heat the oven to 170°C
  • Melt the butter in a frying pan
  • Add the onion, ginger and fry until golden brown
  • Add the tomato soup, water, worcestershire sauce, bay leaf, mixed spice and honey
  • Stir the mixture and bring to the boil, before bringing  it down to a simmer
  • Toss the meat in flour before frying it in a separate pan with a little butter for a few minutes
  • Put the sauce and meat into a casserole dish and stir in the blackcurrants
  • Cook in the pre-heated oven for 1 1/2 to 2 hours
  • Serve hot with fusilli pasta and a glass of red wine

One response to “New Zealand Ragout

  1. I have tried this before and it is a geat meal! Highly recommended!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s