CookEat Recipe
Carrot and Lamb Pasta
Lamb and carrot simmer with tomato, onion, cumin and paprika. Pasta is folded through before a brief rest.
Method
Steps
Step 1
Weigh pasta dry and cook in 1800 ml boiling water for its package time; reserve 200 ml and drain. Dice carrot into 1 cm cubes and chop tomato and onion. Cut raw boneless lamb leg or loin into 2 cm cubes on a separate board; clean hands and equipment.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion, carrot and lamb for 6–8 minutes, turning. Add cumin, paprika, tomato and reserved water. Cover and simmer for 15–20 minutes until carrot is tender and thick lamb pieces reach 71°C internally on a clean digital thermometer.
Step 3
Fold in pasta and heat for 2 minutes. Rest off heat for 5 minutes before serving.
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Cooked 3 times