Thursday 28 March 2013

Lamb Bowtie Pasta

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Lamb Bowtie Pasta. It is a delicious weeknight meal, and you could make it with chicken instead of lamb. You could also add olives to it, and any fresh herbs you like. When I made it, I found that it tasted even better the day after, once the flavours had gotten stronger.

A Simple List of Ingredients:

1. Onions
2. Carrots
3. Garlic
4. Vegetable Oil
5. Salt and Pepper
6. Minced Lamb
7. Bay Leaves
8. Dried Italian Herbs
9. Garlic Powder
10. Plum Tomato Tin
11. Vegetable Stock
12. Tomato Puree
13. Bowtie Pasta
14. Cheddar Cheese

Bismillah, let's begin! 

Peel and dice 1 onion.

Peel and dice 2 carrots.

Peel and crush 2 garlic cloves.

Heat 2 tablespoons vegetable oil in a large pan. You could use olive oil if you want, but I always use vegetable oil when cooking.

Add the onions, carrots and garlic.

Season with salt and pepper, to taste.

Cook on medium heat for 7 minutes until softened.

Add 1 pound lamb mince.

Cook the lamb for 10-15 minutes until brown and cooked through.

Add 2 bay leaves.

Next, add dried Italian herbs. If you don't have this, use dried oregano or any other dried herbs you have.

Add 2 teaspoons dried Italian herbs.

Add 1/2 teaspoon garlic powder

Stir to combine.

Add 1 tin plum tomatoes.

Add 1 cup vegetable stock.

Stir to combine.

Season with salt and pepper, to taste.

Add 1 teaspoon tomato puree.

Cover, and simmer on low heat for 45 minutes.

Take 2 mugs bowtie pasta.

Cook in boiling, salted water and then drain.

The sauce is now done. Taste and adjust the seasoning.

Add the cooked pasta.

Toss to combine.

Add 4 ounces Cheddar cheese.

Heat through until the cheese has melted.

Serve straight away for a yummy meal!


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