Thursday, 23 January 2014

Lamb Fettuccine

Lamb is my favorite meat. Here, I made a lamb ragu in the slow cooker to end up with a beautiful tender meat sauce. I paired this with homemade egg fettuccine and it made for a lovely meal.

I love coming home in the evening to the smell of food that has been in the slow cooker all day. It's also nice to know that dinner is almost cooked already!

If you don't have time to make your own pasta then I would go for the fresh pastas in the chilled section of the supermarket, rather than dried pasta. 

Lamb Fettuccine with fresh egg pasta

Serves 4

Basic egg pasta
500 - 600 g lamb steaks, sliced
1 Onion, roughly chopped
4 cloves garlic, roughly chopped
1 Red bell pepper, roughly chopped
1 Red chilli, roughly chopped (seeds removed to suit your preferred spiciness)
1 1/2 Cups spinach leaves
1 400 g tin of tomatoes
Dried mixed herbs
Salt and pepper

1. Place all of the vegetables (including tinned tomatoes) in a food processor and process until neat smooth

2. Place the sauce, lamb, and mixed herbs in a slow cooker and cook on low for about 8 hours. If the sauce seems thin after 8 hours, switch the cooker to high, remove the lid and leave it for about half an hour and the sauce will thicken.

3. Cut homemade pasta into strips, cook in salted boiling water for about 4 minutes, drain, and serve lamb mixture over pasta.

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