Lamb and Chickpea Ragù With Polenta
Ingredients
- 2 tablespoons olive oil
- 4 carrots, cut into bite-size pieces
- kosher salt and black pepper
- 3/4 pound lamb shoulder steaks, cut into 3/4-inch pieces
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
- 1 1/2 teaspoons paprika
- 1 clove garlic, chopped
- 1 tablespoon red wine vinegar
- 1 cup instant polenta
- 2 tablespoons unsalted butter
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