Friday, January 11, 2013

Lamb Spinach Spaghetti



Before I started blogging, it was always the same type of dishes at home. I was comfortable with recipes I was good at and trying out new recipes did not interest me. Cooking was more of a duty towards my family and thank god my other half is not over fussy about food. As long as it’s a decent meal, he is quite happy that his wife does make an attempt to cook. He definitely prefers any kind of simple home cooked meals over eating out.  After all, when he travels, he has no choice but to eat out.
 
With blogging, cooking has open doors to a whole new level in my life.  I ponder on creating new recipes, I plan my menu, I check my pantry for available ingredients and list out the ones I need to buy. Priority will always be to use up the vegetables I have in my fridge. Similarly leftovers are never thrown away.  I either packed them to work for lunch or warm up to be eaten later.  These may not be big ways of saving money but the little that reduces my daily expenses. 

Except for buying the packet of spaghetti, the rest of the ingredients were available at home. I used only 1/4 packet of the spaghetti hence my other half had to put up with eating spaghetti within alternative weeks yet prepared in different styles. Cook the spaghetti as your normal method or according to the packet instructions.  To make the sauce, follow through as stated below.

Tuck in and enjoy the deeply satisfying collisions of tastes and textures. 

Ingredients
Spaghetti as needed - cook as packet instructions.
1 large onion
1 inch ginger
1 green chili
2 tomatoes
** These ingredients to be chopped
1 small can tomato puree
2 bay leaves
2 sprigs fresh rosemary 
2 tbsp olive oil
Paprika and salt for taste
Grated parmesan cheese
1 small bunch spinach - cut into long pieces
Method
Blanch spinach and keep aside.
When oil is heated, sauté onion, ginger, and chili.
Add minced lamb,bay leaves and rosemary.
Stir to break up lamb (about 3-4 minutes).
Add chopped tomatoes and stir all the ingredients together.
Pour tomato puree and season with paprika and salt.
If you like more gravy, pour in 1/4 cup of water. 
When the sauce starts to boil, remove from heat.
Place spaghetti and spinach in a serving plate.
Pour sauce over and sprinkle with cheese.



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7 comments:

  1. Wow, loved this sphagetti.This has lamb, spinach and everything, which, with your unique culinary touch, transpormed into a great dish!

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  2. You definitely have to use up those fridge and pantry ingredients but in interesting ways, as you have definitely done :D

    Cheers
    Choc Chip Uru

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  3. Spinach spaghetti looks really yumm Nava, you made unique combo.

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  4. That's a lovely presentation, Nava! I can feel your passion in cooking the dish....

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  5. i wonder if i dont put in the cheese would it be okay...not a fan of cheese

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  6. A combination of my 3 fave ingredients. Never made pasta with spinach...I think I will try it soon!

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  7. I haven't attempted a spaghetti dish wit lamb gravy but it looks interesting ,though.

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