Lamb Ragu - cooking recipe

Ingredients

2 tablespoons rendered lamb fat or 2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 1/2 lbs ground lamb
1 teaspoon ground fennel
1 teaspoon ground cumin
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, to taste
3 teaspoons fresh thyme or 1 teaspoon dried thyme, to taste
1 teaspoon salt, to taste
1 teaspoon fresh ground black pepper, to taste
1/2 cup dry red wine or 1/2 cup water
1 (28 ounce) can diced tomatoes
1 1/2 cups lamb stock or 1 1/2 cups chicken stock

Preparation

In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.