main
Roasted Pepper Lamb Pasta
Info
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
- 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.
- 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.
- 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.
- Stir through the mint and season to taste with salt and pepper.
- 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.
- Serve the pasta with plenty of grated Parmesan.
Comments
There are currently no comments on this post.
Be the first to leave a comment!
Related Recipes
-
![]()
02 Feb 2024
main
Cajun Chicken Pasta
Creamy spaghetti with Cajun chicken and cherry tomatoes. This super simple pasta dish is perfect served as a midweek meal! -
-
![]()
02 Feb 2024
main
Black Garlic Spaghetti Bolognese
An authentic, comforting pork and beef Bolognese sauce with a black garlic twist. Black garlic has a sweet, balsamic flavour...
