Lamb pasta

Method

1. Preheat the oven to 170C/gas 3.

2. Put the lamb in a bowl and tear over the rosemary and thyme. Toss well and leave to marinate for 10 minutes. Sprinkle over the corn flour and toss again to coat the meat.

3. Heat 2 tablespoons of the oil in a large casserole and fry the meat in 2 batches until brown on all sides, remove from the casserole with a slotted spoon.

4. Add the remaining oil to the pan and add the onions, leek and chillies. Fry for 5 minutes, until softened. Add the stock, tomato puree and mint sauce to the pan and stir well before adding the sweet potatoes, carrots and lamb. Bring to the boil, cover and put in the oven to cook for 1 hour.

5. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain well then stir into the lamb and leave to rest for 5 minutes before serving.

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Ingredients

500g lean Lamb shoulder, diced
2-3 sprigs Rosemary
2-3 sprigs Thyme
50g cornflour
3 tbsp Olive oil
1 small red onion, chopped
1 small onion, chopped
1 leek, sliced into rings
2 Chillies, red or green, seeds removed and finely chopped
600ml vegetable stock
3 tbsp tomato puree
1 tbsp mint sauce
2 small Sweet potatoes
2 Carrots
400g whole-wheat pasta

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