Friday, 6 April 2012

Tagliatelle with Minty Lamb


It’s Easter weekend and there will be lots of special meals over the next few days, but annoyingly I don’t think many of them will meet with Oscar’s approval.  I know it’s his own fault for being so fussy, but I don’t want him to miss out. For that reason, I’ve made a big batch of minty lamb for him to have with his beloved pasta over the long weekend.




The mint jelly in this dish adds a little sweetness, which works really well with the rich lamb.  It’s such a springtime recipe and makes a really good alternative to our, rather too regular, Spaghetti Bolognese.



This will easily serve a family of 4 but if you are feeding less it freezes really well.

500g lamb mince
1 tbsp olive oil
1 onion, chopped
2 carrots, grated
3 cloves garlic, crushed
1 tin chopped tomatoes
1 tbsp mint jelly
1 tsp marmite
1 tsp cornflour mixed with a little water (optional)
handful of fresh mint leaves, chopped
400g tagliatelle (less if you are serving less than 4)

You will need a large frying pan with a lid.

1. Put the olive oil in the pan over a gentle heat, add the onion, carrots and garlic and gently fry with the lid on the pan for 5-10 minutes until soft.

2. Turn the heat up high and add the lamb mince.  Break the mince up well with a wooden spoon and stir for a good 5 minutes whilst the meat browns.  At this point you may find that you have quite a lot of fat in the pan, drain this off if you wish.

3. Add the chopped tomatoes, mint jelly and marmite, stir well.  Once it starts to bubble, put the lid on and turn the heat right down to gently simmer the sauce for about 20 minutes.

4. Put the water on to boil for your tagliatelle and cook it according to the instructions on the packet. It will probably take about 10 minutes so by the time it is cooked the sauce should be ready.

5. When the sauce is ready to serve, stir in the fresh mint.  If you want a thick sauce (I do so that it sticks to the pasta and is more likely to be eaten!) then mix the cornflour with the water and stir into the sauce.

6. Drain the pasta and serve with a big spoonful of minty lamb sauce and grated cheese.

           

This was a real hit, there was a little bit of mince left at the end of lunch but he didn’t actually try to shake and flick any of it off his pasta and that is praise indeed.  Oscar’s score – 5/5!

I love this lunch; not only did Oscar eat meat and enjoy it but it has loads of carrots in it and you would never know!  Hidden vegetables - my friends!

I know, I know - this is the kind of photo that only a mother could love! I really do though!



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