Lamb And Chickpea Ragu With Polenta Recipe

Ingredients

2 tbsp olive oil

4 carrots cut into bite sized pieces

3/4 pound lamb shoulder, cut into 3/4 inch pieces

1 15 oz can chickpeas, rinsed

1 bunch swiss chard, cut into strips

1.5 tsp paprika

1 clove garlic, chopped

1 tbsp red wine vinegar

1 cup polenta

2 tbsp butter

Preparation

Heat oil over medium high heat. Add carrots, 1/2 tsp salt, 1/4 tsp pepper and cook til tender-5 minutes. Add lamb and cook until brown. Add chickpeas, chard, paprika, garlic and 1/2 cup water and cook til wilted and lamb cooked. stir in vinegar. Meanwhile, make polenta and add in butter at end. Serve ragu over.