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Roasted Pepper Lamb Pasta
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Pasta with in a garlicky lamb, roasted pepper, and tomato sauce. This flavourful dish is the perfect new addition to your weekly menu!
Ingredients
Method
Ingredients
- 1 tbsp olive oil
- 400g lamb mince (20% fat)
- 1 brown onion, finely chopped
- 1 tsp Bart smoked garlic granules
- 2 tsp Bart ground cumin
- 1 tsp Bart ground coriander
- ½ tsp Bart ground cinnamon
- 1 tsp Bart sweet smoked paprika
- 1 tbsp tomato puree
- 350g jar roasted red peppers, drained
- 400g chopped tomatoes
- 100ml stock – vegetable or lamb is best
- 1 tsp Bart mint
- 350g dried pappardelle
- Grated Parmesan, to serve
Method
1. Heat the olive oil in a large casserole dish. Fry the mince over a high heat until browned all over, around 3 minutes. Remove from the pan and set aside.
2. Add the onion to the pan and fry until golden, 10 minutes. Add the smoked garlic granules, ground cumin, ground coriander, ground cinnamon and smoked paprika and fry for 1 minute. Stir through the tomato puree and fry for a further 2 minutes.
3. Blend the peppers until smooth in a blender. Add to the pot with the lamb, chopped tomatoes, and stock. Partly cover the pot and simmer for at least 25 minutes, stirring occasionally.
4. Stir through the mint and season to taste with salt and pepper.
5. Whilst the sauce simmers, bring a large pot of salted water to the boil. Drain, reserving a cupful of pasta water. Add the pasta to the sauce and stir well. Add splashes of water until the sauce reaches your desired consistency.
6. Serve the pasta with plenty of grated Parmesan.
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