ROASTED RED BELL PEPPER & LAMB PASTA…HHDD & CLICK

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:

• 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!