ROASTED RED BELL PEPPER & LAMB PASTA…HHDD & CLICK
“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
Marcel Boulestin
Marcel Boulestin
This is my first entry for a Hay Hay it’s Donna Day event, & for some reason the event makes me somewhat nervous. I’ve wanted to be part of it for long, but can’t figure out if I meet the bill, or am on the right track. Just one of those things I guess… 
The Hay Hay it’s Donna Day food blogging event started back in October 2005 when fellow food blogger Barbara from Winos and Foodies blogged about a Donna Hay recipe entitled “Self-Frosting cupcakes”. Barbara invited bloggers to share their take on this idea, by alternating the spread if they so desired, but not the cupcake batter – this was to remain Donna Hay’s original recipe. Barbara coined the event “Hay Hay it’s Donna Day”, a play on Donna Hay’s surname, obviously, but also after a popular Australian variety show on T.V during the 80’s called “Hey Hey it’s Saturday”. In April 2008, Barbara handed the ropes to Bron, who is now the facilitator and caretaker of Hay Hay it’s Donna Day. 
HHDD #26 is being hosted this time by a very talented blogger Soma @ ecurry. Maybe I’ve been living under a rock, but I can’t for the love of me figure out whether I’m on the right track or not. Anyway, this delicious ‘Roasted Red bell Pepper & Lamb Pasta’ that I made just the other day, & served with my first ever batch of No Knead Artisan Bread is my entry for HHDD #26.
It’s not often that I use lamb in pasta, my choice for a non-veg pasta is normally chicken. In fact, the only time I use red meat is when I make lasagna, my daughter’s fave pasta, though have now switched over to chicken mince on that front too. Chicken because it cooks faster, because personally I prefer white meat to red, & so does the heart … it’s also easier on Mother Earth. Oh, before I carry on, can I remind you to give your vote by turning the lights off for an hour 8.30pm-9.30pm local time. 8:30PM local time, wherever you live on planet earth. Saturday 28 March 2009 … for Earth Hour. Unlike any election in history, it is not about what country you’re from, but instead, what planet you’re from. VOTE EARTH is a global call to action for every individual, every business, and every community. A call to stand up and take control over the future of our planet. Over 74 countries and territories have pledged their support to VOTE EARTH during Earth Hour 2009, and this number is growing everyday. 
Right then, back to the pasta. I love red bell peppers & roast a few whenever I get a good deal. I had some roasted ones in olive oil in the fridge, leftover from my Pitanini sandwich filling. Thought I’d use them for the event Soma’s hosting. This recipe is a twist off the Ragu d’Agnello e Peperoni from The Pasta Bible, & is a light flavourful way to serve pasta. The bay leaves lend beautiful flavour, particularly to the lamb, & to the dish as well. Make sure to tear them & put them in. I tend to put mine into the hot oil to release the flavours. Using the bay leaves made me think ‘WOOD’, which is the theme for this month’s photography event CLICK @ Jugalbandi.This is my entry, ‘BAY LEAVES’, clicked from a bunch that my sis-in-law sent from Siliguri in West India many many years ago. I have always loved this bunch, & it’s been with me for almost 8 years. I use the leaves off the twigs whenever I need them, which is often, & then store it back carefully. ROASTED RED BELL PEPPER & LAMB PASTA
adapted from The Pasta Bible, pg 138
Ingredients:
4tbsp olive oil
250gms boneless lamb; cut into bite sized pieces
6-8 garlic cloves; chopped fine
2-3 bay leaves; torn
1/2 a cup of red wine
4 ripe tomatoes; peeled & chopped fine
2 large red bell peppers; chargrilled & chopped fine
1 cup cooked sweetcorn
Handful of fresh oregano leaves
Salt & black pepper
Method:
Right then, back to the pasta. I love red bell peppers & roast a few whenever I get a good deal. I had some roasted ones in olive oil in the fridge, leftover from my Pitanini sandwich filling. Thought I’d use them for the event Soma’s hosting. This recipe is a twist off the Ragu d’Agnello e Peperoni from The Pasta Bible, & is a light flavourful way to serve pasta. The bay leaves lend beautiful flavour, particularly to the lamb, & to the dish as well. Make sure to tear them & put them in. I tend to put mine into the hot oil to release the flavours. Using the bay leaves made me think ‘WOOD’, which is the theme for this month’s photography event CLICK @ Jugalbandi.
This is my entry, ‘BAY LEAVES’, clicked from a bunch that my sis-in-law sent from Siliguri in West India many many years ago. I have always loved this bunch, & it’s been with me for almost 8 years. I use the leaves off the twigs whenever I need them, which is often, & then store it back carefully. 
ROASTED RED BELL PEPPER & LAMB PASTAadapted from The Pasta Bible, pg 138
Ingredients:
4tbsp olive oil
250gms boneless lamb; cut into bite sized pieces
6-8 garlic cloves; chopped fine
2-3 bay leaves; torn
1/2 a cup of red wine
4 ripe tomatoes; peeled & chopped fine
2 large red bell peppers; chargrilled & chopped fine
1 cup cooked sweetcorn
Handful of fresh oregano leaves
Salt & black pepper
Method:
- Heat 2 tbsps of oil in a pan. Add the chopped garlic & bay leaves & saute on simmer till the oil gets fragrant. Add the lamb, season with salt & pepper, & cook over medium to high heat till the pieces are well browned.
- Pour in the wine & let it bubble until reduced.
- Add the remaining oil, the finely chopped bell roasted red bell pepper, the finely chopped tomatoes, the fresh herbs & the sweetcorn. Mix well.
- Cover & simmer for 30-45 minutes until the lamb is fork tender. Stir occasionally & moisten with water if required. Remove the bay leaves once done.
- When it’s about 20 minutes to go, put water on the boil for the pasta. Cook pasta, toss it with the lamb & roasted bell pepper mixture & serve immediately. A crusty bread on the side makes the meal sing. Add a salad, a glass of red wine, a bunch of flowers & it’s time to party!
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
26 Comments
DCRose
You have a beautiful blog and a great list of recipes. I will try some of them. Do you want to exchange links?
Fondly, DCRose
Soma
Deeba, This is such a wonderful recipe. I have never even thought of using bay leaves in pasta!! Back in India in my home I have a Bay leaf tree.. many years back someone had given us a sapling knowing my parents love for gardening.. so many years after.. I still use leaves of that tree here!! Wonderful idea for CLICK too! Very nice Entry. & thanks for mentioning me.
A_and_N
Oh, those bay leaves look so mysterious!
And I love spaghetti 🙂 Making some tonite.
Snooky doodle
Deeba this looks so good, Can I order a takeaway ? 🙂 It looks so yummy I m drooling just by looking at it. I love roasted red peppers. hmmm wonderful as usual!!!
Ivy
For some strange reason, I have neither participated in this event before as well. I don’t cook lamb often, maybe 2 – 3 times a year but the dish sounds delicious and lovely click picture. Good luck with the click.
bee
that’s a beautiful click. thank you.
meeso
Wow, now that recipe makes me want some pasta! Sounds FABULOUS!
Donna-FFW
For me, the roasted red peppers make this dish. I love them, and yourphotos are just beyond beautiful!
Poornima Nair
Love pasta and lamb together…that looks very tempting,
noble pig
Wow, all the fresh flavors…the corn, the peppers, the oregano. How nice this is. But the red peppers sound like the perfect addition.
Gloria
Dear Deeba you always have the most beautiful pictures, really!!! This look wonderful as ever!! xxxxGloria
Divya Kudua
Deeba…first things first..I totally totally love all the three pics on your header…too tempting…the cake is looking out of this world..;-);-).Lovely pasta too,once again-I’m just drooling at the header pics;-)
Barbara
I think you’ve done a brilliant job of the pasta. Beautiful photos.
Nachiketa
bay leaves in pasta…. Awesome… would love to taste that…. 🙂
Zita
That’s a wonderful set of meal Deeba, love pastas 🙂
Laurie
What a beautiful and aromatic pasta dish this is Deeba!
Lorraine @NotQuiteNigella
This looks delicious Deeba, I can almost smell how good this would be from your pics! 🙂
Maria
This sounds like a really flavorful pasta dish. It’s packed with wonderful ingredients and I’d love a bowl right about now.
Bunny
I’ve never made lamb at all Deeba, the pasta sounds wonderful and thanks for reminding me of Earth Hour 2009!!
Helene
Oh my, you know how to please the eye. Beautiful pictures.
Elra
What a beautiful and delicious entry Deeba. I really like how you pair the pasta with colorful tomatoes tartine.
Cheers,
elra
Sara
Your pasta looks amazing, I don’t think I’ve ever made a lamb pasta before! Your pictures are great too.
Nicisme
Nice click!
Drool-worthy dinner you made, spag is one of my all time fav’s.
Rachel
Just came from Click Wood where I saw this ethereal bay leaf photo and had to compliment you on it. It’s so sculptural and beautiful.
Rajee
U have beautiful blog with nice presentation. It improved lot. Let me take time to visit ur blog when I am free as I want to try some recipes from ur blog.
Purnima
Loved this pasta, would try ur recipe with chicken mince..looks very tempting! Lovely click! Tks for sharing the recipes!