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Ingredients:
500g Frozen Mixed Veg
500g Lamb Mince
500g Pasta
1 tablespoon Olive Oil
1 Onion (diced)
1 tablespoon Garlic & Ginger Paste
1 teaspoon Salt
1 teaspoon Smoked Paprika
1 teaspoon Oregano
½ teaspoon Cayenne Pepper
500g Passata
1 cup Starch Water from Pasta
1 tablespoon Lemon Juice
Method:
1. Add the veg to a pan on high flame, cover with water and bring to the boil. Drain the veg of water using a colander. Puree the veg using a food processor or blender and set aside.
2. In a large pan on high heat, add the pasta, sprinkle with salt and cover with water. Stir pasta, bring to the boil and cook for 12 minutes or as per packet instructions, until the pasta is soft. Preserve one cup of pasta water and drain the rest.
3. Heat the oil in another pan on high flame, and add the mince. Cook the mince until it is brown and has released it’s water. Drain or dry off the excess water in the pan.
4. Add the onion and cook for a minute until soft. Stir in the garlic & ginger paste, followed by salt, paprika, oregano and cayenne pepper.
5. Stir in the pureed veg, passata, starch water and lemon juice. Bring to the boil and cook for 1 minute.
6. Add the pasta to the keema & veg sauce, mixing everything together until fully combined.
7. Serve and sprinkle with cheese (optional).
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