Sunday, May 3, 2015

Recipe: Spiced Lamb Courgette, with Tomato Fusilli

Wow, what a busy month this has been! Been working shed-loads, plus been exercising a lot, trying to build my muscles up, and today i start my first driving lesson! Eeep! Absolutely bricking it!! Yes, i am still working on getting rid of all this lamb! I suppose this is rather a luxury dish for one, but as Brendan wont eat lamb, i tend to go to all the fuss of cooking the lamb for myself (and then he usually gets a ready meal, oops, lol!). Any other pasta is fine, i just happened to have fusilli in the cupboards.

Spiced Baked Courgettes, with Tomato fusilli (serves 1)

1 courgette, halved lengthways, flesh scooped out the middle
1 tsp extra virgin olive oil (plus a little extra for drizzling)
180g lamb mince
2 garlic cloves, finely diced
1 tbsp fresh coriander, chopped
1 tsp cumin
½ tsp fennel seeds
Salt and pepper
30g finely grated parmesan

350g passata
100ml strong vegetable stock
1 tsp cumin
½ tsp mixed spice
1 tbsp sugar
2 tbsp fresh coriander (plus a little extra for garnish)
Salt and pepper
135g fusilli

1) Preheat oven to 200C. Put the courgette on a roasting tray, drizzle with a little olive oil, season with salt and pepper, and bake for 15 minutes. Meanwhile, fry the lamb mince, garlic, fresh coriander, cumin, fennel seeds and seasoning  in a saucepan for 8 minutes.
2) Remove the courgettes from the oven, and stuff evenly with the lamb mince. Top with the parmesan and bake for a further 15 minutes. Meanwhile, cook the fusilli according to packet instructions, and heat up the passata, stock, cumin, mixed spice, sugar, coriander and seasoning together until well combined.
3) Remove the courgettes from the oven, drain the pasta and mix with the tomato sauce. Serve the courgettes with the pasta and garnish with a little extra coriander.


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