Lamb pasta hardly screams “authentic Italian”.
A ragout served with penne or gnocchi perhaps, but my recent DELIZIOSO course was not about authentic Italian food.
It was about serving Italian style food to a South African crowd. And this dish certainly feeds a crowd!
There is little effort involved, it is cost effective and it’s a hit with both kids and men (just add fresh chilli on the side).
I tested this on a rugby crowd and served the pasta in bowls with fresh parmesan and a baguette and it was easier and less messy than a braai.
Lamb pasta (12-14)
- 1 shoulder of lamb, deboned, excess fat removed and cubed small-about 1.5 kg net weight (phone Delft –they know the order).
- 2 tablespoons oil
- 3 tablespoons NoMu Coffee rub
- 1 teaspoon salt
- 2 tablespoons Maizena
- 2 aubergines diced
- 1 punnet baby marrow diced
- 60 ml balsamic vinegar
- 3 tins Woolworths chopped Italian tomato with herbs
- 2 cups red wine
- 1 tablespoon NoMu lamb fond or 2-3 tablespoons Ina Paarman Lamb stock powder
- 500 g pasta of your choice, cooked ( I like the large Pipe)
- Heat oil in an oven proof pot
- Add the lamb and brown on all sides then add the spices
- Add the wine, vinegar and tomatoes
- Mix the mazeina with a little water and add to the mixture
- When starting to bubble away add the vegetables and transfer to the oven for 2 hours on 180 ˚C or until tender and succulent
serve with Parmesan
COOK’S Notes: A delicious and unusual way of serving this lamb, is very casually layered with cooked lasagne sheets and topped with torn buffalo mozzarella and a dollop of pesto. Serve with parmesan.