Friday, January 11, 2013

Lamb Spinach Spaghetti


An ardent sincere and true supporter of our local produce as well as local Malaysian dishes I am. I also sincerely believe that to love your country is to make do with local ingredients which absolutely are cheaper compared to those from abroad (Sambal Ayam Serai/Chicken In Lemongrass Sauce). Food then must be rice (Lamb Potato Fried Rice), Asian style soupy or dry noodles (Lamb Curry Noodles, Anchovies Mee SoupShanghai Noodles, Thai Salmon Noodle Soup & Prawn Mee Hoon Soup) are a pleasure too, whereas every only once a while is a Western meal (Lamb Burger). That once in a while was a few days ago, I actually, believe me, bought a packet of spaghetti.


Yeh! Neh! Yeh because it is always excitement when you are excited about experimenting a new ingredient, neh because you are not so sure if you want to slyly copy a recipe to proudly claim the "my invention" badge. Copycat is definitely not my middle name, thus, I sat back for a while to ponder over my own style spaghetti recipe. Ideas of course didn't immediately crawl out from my head, in the end, as always I must rescue the ingredients in my fridge and now ladies and gentlemen, allow me to serve you this Lamb (Lamb Kofta Curry & Lamb Yogurt Curry) Spinach (Spinach Sambar/Dhal Curry & Spinach Tomato Soup) Spaghetti. Al-dente spaghetti in a spicy mildly tangy sauce, scented with rosemary and a generously sprinkle of grated Parmesan cheese is absolutely akin a must.  

Ingredients
Spaghetti as needed - cook as packet instructions
3/4 cup (about 300g) minced lamb


1 small bunch spinach - discard roots and cut into 1 inch length
1 large onion - chopped
1 inch ginger - chopped
2 green chillies - chopped
2 small tomatoes - chopped
1 small can tomato puree
2 bay leaves
2 sprigs fresh rosemary 
2 tbsp oil
1/4 tsp paprika
Salt for taste
Grated Parmesan cheese - as needed

Method
Blanch spinach in hot water to soften and keep aside
Heat oil and when heated, sauté onion, ginger and chilies.
Add minced lamb, bay leaves and rosemary.
Stir to break up lamb (about 3-4 minutes).
Add chopped tomatoes and stir.  
Pour in tomato puree.
Note: if you like more gravy, pour some water.
Season with paprika and salt.
When the sauce starts to simmer, remove from heat.
Place spaghetti and spinach in a serving plate.
Pour sauce over and sprinkle with cheese.
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11 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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  8. wow yummy looking dish here. :) Inviting and super tempting :)

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  9. This looks so delicious! I shall try this recipe soon :)
    https://goo.gl/ovkaZz
    www.naturalbeautyandmakeup.com

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  10. Wow!! this looks superb!! Yummm :)

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  11. Lamb pasta? Now this is interesting, dear! xoxo

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