Posts Tagged With: lamb mince

Spaghetti Bolognese

In a large pot, on medium heat, fry the following for 5-10 minutes, with 1 tbsp butter (or oil):
~ 2 sticks celery, finely diced
~ 1 carrot, peeled and finely diced
~ 1 brown onion (or red if you like), peeled and finely diced
~ 1 tsp crushed garlic
~ sprinkle of salt and pepper
~ 1 tsp dried herbs (anything like italian mixed herbs, basil, parsley etc)
When the veges are soft, add in:
~ 500g mince
~ 250g lamb mince
~ 2 tbsp tomato paste
Break up the meat with a wooden spoon and when the meat is all browned, add in the following:
~ 1 jar of pasta sauce (if I had the time, I’d love to make it from scratch however the jarred option provides a quicker option!)
~ 1/2 jar of water
After about 5 minutes, when it starts to simmer, add:
~ about 6-8 button mushrooms, sliced
~ 1/2 tsp sugar
~ 1 tsp salt
Reduce the heat to med-low and keep simmering, stirring every now and again, for about an hour or more
Serve with any pasta you like and top with freshly grated parmesan cheese.
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Lamb Pilaf

This is a great one pan, one pot dish if you are feeding the masses! It is packed with flavour and perfect for a cold night.

~ 1/4 small pumpkin, peeled and diced
~ 2 cups chicken stock
~ few saffron threads
~ 1 brown onion, diced
~ 500g lamb mince
~ 1 cup jasmine or basmati rice
~ cinnamon quill
~ 1/2 cup sultanas
~ handful green beans, cut in half
~ 3 tomatoes, diced
~ 1/3 cup slivered almonds (or chopped whole ones)

To Serve:
~ greek yoghurt
~ fresh coriander leaf

Roast the pumpkin in the oven for about 20 minutes at 180c
Place the chicken stock and saffron in a medium saucepan/pot turn to medium/high
Heat a large fry pan and sauté the onions until soft
Add the mince and brown, breaking up as you go
(At this point you may like to drain the mixture as it can be quite an oily meat)
Add the cinnamon, rice and sultanas and continue to cook for a few minutes

Add in the chicken stock, which would have come to the boil by now along with the rice
Reduce heat to med/low and cover to cook for around 12 minutes (you may need to add a little more chicken stock/water if the mixture dries out before the rice is cooked)
Towards the end, add in the beans and stir through (they will braise a little in the heat)
Finally add the pumpkin and stir through, then the tomatoes.
Sprinkle over the almonds when in the serving dish.

Serve with greek yoghurt and fresh coriander leaf

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