Minced Lamb Ragout
Beyond that, there are no rules ... add in meat, don't add meat, spice it, don't spice it, and add an array of vegetables.
Let's begin ...
Take a large heavy-based pan and begin browning a couple of pounds of lamb mince on a high heat.
Some fat will be released, so toss in a chopped large onion. Feel free to add a little more fat if the meat is lean - coconut oil would be perfect.
Chop up an aubergine and a courgette into large cubes and add to the meat mixture. These will soak up all the liquid and fat nicely.
Pour in a carton of chopped tomatoes and a good pint, or so, of lamb stock.
Add two or three cloves of minced garlic and some pepper.
Lower the heat and let it simmer for a couple of hours.
It's ready when it's ready ... when the liquid has reduced and evaporated.
Add a good handful of chopped herbs - basil is perfect. Combine.
Serve out into a bowl and garnish with tomato, olives and pecorino shavings.