“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
Marcel Boulestin
Marcel Boulestin
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. 
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
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
- 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!
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
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.
Oh, those bay leaves look so mysterious!
And I love spaghetti 🙂 Making some tonite.
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!!!
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.
that’s a beautiful click. thank you.
Wow, now that recipe makes me want some pasta! Sounds FABULOUS!
For me, the roasted red peppers make this dish. I love them, and yourphotos are just beyond beautiful!
Love pasta and lamb together…that looks very tempting,
Wow, all the fresh flavors…the corn, the peppers, the oregano. How nice this is. But the red peppers sound like the perfect addition.
Dear Deeba you always have the most beautiful pictures, really!!! This look wonderful as ever!! xxxxGloria
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;-)
I think you’ve done a brilliant job of the pasta. Beautiful photos.
bay leaves in pasta…. Awesome… would love to taste that…. 🙂
That’s a wonderful set of meal Deeba, love pastas 🙂
What a beautiful and aromatic pasta dish this is Deeba!
This looks delicious Deeba, I can almost smell how good this would be from your pics! 🙂
This sounds like a really flavorful pasta dish. It’s packed with wonderful ingredients and I’d love a bowl right about now.
I’ve never made lamb at all Deeba, the pasta sounds wonderful and thanks for reminding me of Earth Hour 2009!!
Oh my, you know how to please the eye. Beautiful pictures.
What a beautiful and delicious entry Deeba. I really like how you pair the pasta with colorful tomatoes tartine.
Cheers,
elra
Your pasta looks amazing, I don’t think I’ve ever made a lamb pasta before! Your pictures are great too.
Nice click!
Drool-worthy dinner you made, spag is one of my all time fav’s.
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.
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.
Loved this pasta, would try ur recipe with chicken mince..looks very tempting! Lovely click! Tks for sharing the recipes!