Lamb Ragu with Cheese Grits

Yield: 4 servings




Lamb Ragu

1 lb. ground lamb

5 cups canned tomatoes, peeled & quartered

1 cup tomato paste

1 teaspoon curry powder

1 teaspoon ground coriander seed

2 teaspoons syrian red pepper (or, 1 teaspoon red pepper & 1 teaspoon paprika)

1 tablespoon ground sage

4 tablespoons butter

1 teaspoon salt

4 garlic cloves, minced

2 small onions, diced


Cheese Grits

2 cups whole milk

2 cups water

1 1/2 teaspoons kosher salt

1 cup organic corn grits

1 teaspoon ground black pepper

6 tablespoons butter

5 ounces sharp cheddar, shredded



For ragu: In skillet, brown lamb on medium heat until mostly cooked, about 4-5 minutes (some pink is okay). Sprinkle 1/2 teaspoon salt. Set aside, off heat.

In a medium-size pot or dutch oven, melt butter. Mix in garlic and onion. Saute over medium-high heat until onions are translucent, almost caramelized. Then, reduce heat to medium-low and combine remaining ingredients. Add lamb. Continue simmering on low heat for 15-20 minutes. Serve over grits.


For grits: Place milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while whisking continually. Once all the grits have been incorporated, reduce heat to low and and cover. Remove lid to whisk frequently, every 3-4 minutes, to prevent grits from sticking or becoming too lump ridden. Cook for 20-25 minutes or until creamy. Remove from heat, add black pepper and butter, and whisk to combine well. Once combined, gradually whisk in cheese.