Pasta with lamb mince and pumpkin

Submitted by enr on 11 Nov 2014
1 kg pumpkin violin, peeled and cubed
2 and 1/2 tbsp olive oil
250 g lamb mince
1-2 onions, chopped
3 large cloves minced meat garlic
2 tsp cumin
1/4 tsp cinnamon
1/8 tsp cayenne pepper (cayenne)
1 cup crushed or ground in large pieces canned tomatoes
2 cup chicken broth without salt
250 g whole wheat penne pasta
1/2 cup fresh coriander, chopped
1/2 cup Caserta grated feta cheese or sheep cheese
Pasta with lamb mince and pumpkin
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Preheat oven to 230C. Pumpkin mix well with 1 and 1/2 tbsp sunflower oil and sprinkle generously with salt and pepper. Bake until soft and lightly browned on the edges (about 30-35 minutes), paying at times. 1 tbsp sunflower oil is heated in a skillet over medium-high heat. Add lamb mince and onion and mince singe until browned and tender luat. Add garlic, cumin, cinnamon and cayenne and stir well (about 1 minute). Add tomatoes and broth and bring to the boil. PLATES reduced sauce and let simmer until the mixture is thickened. Add pumpkin and seasoned with salt and pepper. Pasta boil in a large saucepan of boiling salted water, stirring occasionally. 1 cup the water is separated away, and the rest is poured. Paste, minced meat, half the coriander and half of the feta cheese mix and stir well. The separated water from cooking pasta (maybe not all) is added little by little, not stay dry dish. Season with salt and pepper to taste. Serve sprinkled with the remaining coriander and feta cheese. * 1 cup = 240 ml * The recipe is Mark Bittman and its original title is * Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri *
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11 Nov 2014