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EGGPLANT AND LAMB ORZO PASTA

Ingredients:
  • 1Tbsp The Village Press Olive Oil
  • 5 Garlic Cloves, finely chopped
  • 1 Onion, diced
  • 800g diced lamb
  • 1 Eggplant, diced
  • 1 Courgette, diced
  • 1 Green Capsicum, diced
  • 1 Carrot, diced ½ Cauliflower, cut into small pieces
  • 1 tin of Ceres Organics Chopped Tomatoes
  • 1 jar of Sabato Pasta Sauce with Eggplant
  • 1Tbs The Spice Trader Italian Herb Seasoning
  • 1 cup of Rustichella Orzo Pasta
  • Freshly ground pepper & salt to taste.
  • Freshly grated Parmigiano Reggiano
Method:

Heat olive oil over a medium heat in a large fry pan. Add the onion and garlic and cook for 5-10 minutes or until onions are translucent. Turn up heat slightly add the lamb and cook for 10-15 minutes, or until the meat is fully cooked. Add all of the vegetables, stir and cook over a medium heat for 5 minutes. Add the chopped tomatoes and pasta sauce, turn up the heat and make sure the sauce comes to a boil, then reduce to a simmer. Add the herb seasoning, pepper and salt to taste. Simmer for as long as you like, up to an hour, the longer the meal cooks the richer the flavours.

Cook the orzo pasta separately. Bring 1 litre of water to the boil in a sauce pan. Add a little olive oil and the orzo pasta, cook for 8-10 minutes. Drain, rinse in cold water and mix into the sauce. Serve with freshly grated Parmigiano Reggiano.

Serves 4-6


 

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