Lamb Spaghetti

Oh my lamb. Mary had a little lamb! Lamb. We don't mind. We sometimes take a break from mutton which of course is forever our favorite (Devil's Curry & Easy Mutton Curry). Then again, lamb sort can be the substitute as well. Actually, come to think of it, we are not really particular. Lamb usually the call for curries (Lamb Rogan Josh & Lamb Kofta Curry), of course every now and then, me and my thinking cap for a different kinda lamb dish (Malaysian Lamb Stew & Lamb Fried Rice). In fact, I can proudly say that lamb has been the star ingredients for other dishes as well (Lamb Pho & Lamb Burgers). And right now, lemme introduce to you Lamb Spaghetti. Not to say there are not other lamb spaghetti recipes, but this one, is my Malaysian Asian version (Shrimp Pho). My style, my way, my food story and my dish for my convenience. Spaghetti and spinach in a scented by bay leaves and fresh rosemary sauce, a tiny bit of spiciness from paprika and cheese atop. A winner? Would you agree or you don't? Yeh or neh?
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.