So, this time dear Hexites, I shall tell you all about a decent dish.
OilSheikh's Lamb Mince farfalle
INGREDIENTS:
Half a packet of Farfalle - approx 250g
Peas
1 x spring onion
1 x Indian Bombay onion / Tesco Rosanna onion
1 tsp of garlic ginger paste
2 x green chillies
2 x Free range eggs
250g of thawed minced lamb
Sunflower oil
PREPARATION :
-Boil the farfalle and peas in a pan , ensuring you add a sprinkle of salt. Drain the water and move on to preparing the mince mix.
-Chop the spring onion, green chillies and onion.
* Indian bombay onion is a red onion with a pleasant taste. The British red onion turns black when cut, this doesn't. Tesco have produced a hybrid by mixing British white onions and the Indian onions to make their own Rosanna onion. This is cheaper and locally available. However, tastewise, the Indian onion is still slightly better.
-Put the mince in a pan , add appropriate amount of oil, add the garlic & ginger paste and stir until the mince looks half cooked. Then, add the chopped stuff.
- Stir and once cooked, add the farfalle. Add a bit of oil and stir. Add the eggs and stir again.
And, when the farfalle looks crispy, you may stop cooking.
Serve on a plate with a mix of chopped cucumber, tomato, lettuce and red onion salad.