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Lamb and Chickpea Ragu with Polenta by Rebecca Smith serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Polenta is creamy like mashed potatoes, but healthier for you

Ingredients:

2 tbsp

olive oil

carrots, cut into bite-size pieces

kosher salt

black pepper

3/4 lb

lamb shoulder steaks, cut into 3/4-inch pieces

15.5-oz can chickpeas, rinsed

5 cups

swiss chard, stems discarded and leaves cut into 1-inch strips

1 1/2 tsp

paprika

clove garlic, chopped

1 tbsp

red wine vinegar

1 cup

instant polenta

2 tbsp

unsalted butter

Directions:

1.Heat the oil in a large skillet over medium-high heat. Add the carrots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the carrots are tender, 5 to 7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
2.Add the chickpeas, chard, paprika, garlic, and ½ cup water and cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes. Stir in the vinegar.
3.Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.

Categories:

Main Dishes
Meats