Trying to eat less red meat, but still have a yen for something hearty from time to time. There's halal minced lamb in the grocery these days for this easy supper dish. Dress it up with mushrooms and a fresh cucumber salad; crusty bread on the side and you have a feast.
Minced lamb, one pound, thawed
Onion, chopped
Garlic, one clove chopped
Tomatoes, 5 or 6 medium , chopped
Salt, to taste
Hot pepper, small piece or 3-4 seasoning peppers, chopped
Rosemary, leaves from sprig
Oil (grapeseed or coconut), potspoon
Vinegar (apple cider or red wine) splash
Tomato paste (optional), tablespoon
Mushrooms (if you have) cut in halves or quarters
Pasta, twists or bowties, elbows or shells, 14 or 16 oz (454 gm) pack
Salt, teaspoon
Put oil in pot at medium heat. Add onion, garlic, tomatoes, hot pepper and toss to cook slowly until onion caramelizes and tomatoes are tender, about 8-10 minutes. Add lamb (you can defrost quickly in the microwave if necessary) and a sprinkling of salt. Break up the lamb, cover to allow to cook on low to medium heat for about 10-15 minutes, stirring occasionally. Add peppers, rosemary, vinegar and tomato paste (if you wish).
Cook on low to medium heat; the meat should be moist not watery. If there's a lot of liquid in the meat, cook uncovered. If the meat becomes dry, add a potspoon of water. Simmer on low heat. Mushrooms will spring water so if you add them when the meat is drying, don't add water.
Boil water for pasta: you could do this at any time while you are cooking the meat. When water is bubbling, add pasta and salt. Cook for seven to eight minutes to al dente. If you have coincided the cooking of meat and pasta, you can use the pasta water to moisten your meat.
Drain pasta (cooked al dente; you can retain a cup of pasta water in case you need it) and add to simmering meat. Toss and mix over low heat (adding a little pasta water if needed) for less than five minutes. Switch off heat and allow to sit for about 15 minutes before serving. The pasta will continue to soak up the meat sauces; that's why it will taste even better the next day.
If you have meat and pasta, you can use whatever seasonings may be on hand:
fresh herbs from the garden: thyme and shadon beni instead of rosemary;
fresh tomatoes or tomato paste: use two or three tablespoons paste instead of 4 to 5 fresh tomatoes.
Minced lamb, one pound, thawed
Onion, chopped
Garlic, one clove chopped
Tomatoes, 5 or 6 medium , chopped
Salt, to taste
Hot pepper, small piece or 3-4 seasoning peppers, chopped
Rosemary, leaves from sprig
Oil (grapeseed or coconut), potspoon
Vinegar (apple cider or red wine) splash
Tomato paste (optional), tablespoon
Mushrooms (if you have) cut in halves or quarters
Pasta, twists or bowties, elbows or shells, 14 or 16 oz (454 gm) pack
Salt, teaspoon
Put oil in pot at medium heat. Add onion, garlic, tomatoes, hot pepper and toss to cook slowly until onion caramelizes and tomatoes are tender, about 8-10 minutes. Add lamb (you can defrost quickly in the microwave if necessary) and a sprinkling of salt. Break up the lamb, cover to allow to cook on low to medium heat for about 10-15 minutes, stirring occasionally. Add peppers, rosemary, vinegar and tomato paste (if you wish).
Cook on low to medium heat; the meat should be moist not watery. If there's a lot of liquid in the meat, cook uncovered. If the meat becomes dry, add a potspoon of water. Simmer on low heat. Mushrooms will spring water so if you add them when the meat is drying, don't add water.
Boil water for pasta: you could do this at any time while you are cooking the meat. When water is bubbling, add pasta and salt. Cook for seven to eight minutes to al dente. If you have coincided the cooking of meat and pasta, you can use the pasta water to moisten your meat.
Drain pasta (cooked al dente; you can retain a cup of pasta water in case you need it) and add to simmering meat. Toss and mix over low heat (adding a little pasta water if needed) for less than five minutes. Switch off heat and allow to sit for about 15 minutes before serving. The pasta will continue to soak up the meat sauces; that's why it will taste even better the next day.
If you have meat and pasta, you can use whatever seasonings may be on hand:
fresh herbs from the garden: thyme and shadon beni instead of rosemary;
fresh tomatoes or tomato paste: use two or three tablespoons paste instead of 4 to 5 fresh tomatoes.
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