Slow cooker spicy harissa lamb ragu with penne from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes (page 111) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • Skamper on January 27, 2018

    Good. We both liked. Sauce was a little thin. Next time try draining the tomatoes. Scant 1/2 tsp red pepper flakes was the right amount of heat.

  • TrishaCP on January 11, 2017

    I overcooked this by mistake (8 hours on high instead of low) and this was still really good. This does require sautéing before using the slow cooker and I strongly recommend draining the fat from the lamb before proceeding. In addition to the mint that is added at the end, I also added more harissa and lemon juice for brightness.

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