CookEat Recipe
Tomato and Courgette Pasta with Lamb
Lamb, tomato and courgette cook with coriander and onion. Pasta, couscous and mint are folded through before serving.
Method
Steps
Step 1
Weigh pasta and couscous dry. Cook pasta in 1200 ml boiling water for its package time; reserve 150 ml and drain.
Step 2
Cover couscous with remaining 270 ml boiling water for 5–10 minutes or its package time, then fluff.
Step 3
Dice tomato and courgette; chop onion and mint. Cut raw boneless lamb leg or loin into 2 cm cubes on a separate board; clean hands and utensils.
Step 4
Heat olive oil in a large lidded pan over medium heat. Cook onion and lamb for 6–8 minutes.
Step 5
Add tomato, ground coriander and reserved water; cover and simmer for 10 minutes.
Step 6
Add courgette for 5–8 minutes until tender and thick lamb pieces reach 71°C internally on a clean digital thermometer.
Step 7
Fold in pasta, couscous and mint and heat for 2 minutes before serving.
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Cooked 5 times