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Roasted Pepper Lamb Pasta
Pasta with in a garlicky lamb, roasted pepper, and tomato sauce. This flavourful dish is the perfect new addition to your weekly menu!
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.
