Lamb Ragu

ingredients (for 6 servings):
- 2 lamb shoulder chops
- 1 32 ounce can pureed tomatoes
- some kale
- some peas
- garlic
- 1 onion, chopped
- the following herbs and spices: cumin, coriander, garam masala, cinnamon, sweet smoked paprika, rosemary, oregano, thyme
- large pot
- 1/2 cup cheap red wine
- 1/2 cup of stock
- olive oil
- butter
- chopped celery (or fennel) and carrots
*note: i sorta made this up and just do everything to taste, hence why there aren't specific amounts of everything. experiment. and be advised that "some" is a measurement term i will use frequently.

step one: awkwardly butcher the chops, cut the meat into roughly 1 inch cubes, save the bones

step two: brown the meat in the pot with the olive oil and butter. make sure to put bones in too. you do not want to cook the meat through. take it out once brown and set aside.

step three: add the onion, carrots, celery or fennel, and garlic and sweat them.

step four: add the meat and bones back in and pour in the tomatoes and wine and stock and herbs and spices. i like to pour the stock in the tomato can and swish it around so you really get all the tomato-y bits out.

step five: bring to a boil then put on med-low and let reduce for a long time. when you have about 25 minutes left, throw in the kale. when you have about 5-10 minutes left, throw in the peas. remove bones before serving, offer them up to beelzebub, serve ragu over saffron risotto or couscous.