Wednesday, September 14, 2011

Lamb pasta bake

This is the Lamb pasta bake, which was well received by 4 out of the 5 people in our family. The other had to make her own cheese on toast!

Lamb and pasta bake with roast tomatoes
From delicious magazine

1.2 kg diced lamb (I only used about 600g)
1 onion thinly sliced
juice of a small lemon
3 tsp oregano
2 tsp cumin
2 tsp sweet paprika
1 L chicken stock
2 tbs tomato paste
400g can chopped tomatoes
400g risoni
cherry tomatoes
2 tbs chopped flat leaf parsley
natural yoghurt

Oven 180C
Place lamb in a single layer in a large baking dish,cover with onions, drizzle with lemon juice and a little olive oil.
Sprinkle with oregano, cumin and paprika, season with salt and pepper.
cover with foil and roast 40 min.
Whisk stock and tomato paste together.
Pour over lamb, add canned tomatoes, cover and return to oven for 1 hr.
Add pasta and return to oven for 20 min until most of liquid is absorbed.
Bake cherry tomatoes on a tray for last 10 min of cooking time.

To serve, stir through parsley, top with a few roasted tomatoes and a dollop of natural yoghurt. Serve with crusty bread and salad if desired.

So tonights offering is Flat out chinese chicken.
Ive taken out the backbone of the chicken and flattened it out. Its marinating in ketjap manis and chinese five spice. Serving with fried rice.

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