Lamb mince farfalle

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.

Anyone tried it yet ?

just 2 questions ... why would you thaw lamb mince ....
and why would you use lamb mince ???

would it not be better to use shredded lamb fresh ?

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Originally Posted by flearider

just 2 questions ... why would you thaw lamb mince ....
and why would you use lamb mince ???

would it not be better to use shredded lamb fresh ?

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That's 3 questions :)


I can't think of much to do with lamb mince, the only real recipes I can do with it are to cook it up with moroccan spices and peas/onions (similar to you), then serve it as a side with a curry or stuff it in a pitta. Pasta seems an odd accompaniment (although it does sound nice!)

Quote:

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Originally Posted by virtuo

That's 3 questions :)

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Technically

Quote:

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why would you use lamb mince ???

would it not be better to use shredded lamb fresh ?

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is the same question phrased two different ways (or one question with a further clarification, perhaps).

I'm more with you though; I'm not sure I'd do this with lamb at all. OTOH there are many reasons for people choosing not to eat beef or pork, and lamb is often considered a "safe" meat option - there are very few religious/cultural objections to lamb (and incidentally it also has a very low probability of triggering food allergies; it's one of the first foods they allow into the diet when investigating allergic reactions).

Adding the eggs seems an odd choice to me. Are they meant to be beaten? Do you break them through the mince (so you're effectively making an egg-fried pasta dish)? Or do you stir carefully so the eggs stay whole? I'm not entirely sure of the point of them!

Looked like 3 to me, I was only joking around though (I even edited in a smiley face)

On the subject of the dish - Interesting about the allergy side to Lamb mince. I find it's very expensive compared to other minced meat, but it does taste much better to me. I can certainly see why it would be used instead of beef in some recipes.

Good question about the eggs, I think we need to see a photo of the finished thing

Quote:

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Originally Posted by flearider

just 2 questions ... why would you thaw lamb mince ....
If it was frozen , I often buy meat on weekends and leave it in the freezer if the missus wants to cook it later in the week

and why would you use lamb mince ???
Purely personal preference. I like lamb mince more than beef or chicken mince

would it not be better to use shredded lamb fresh ?
But, that would become flearider's Shredded lamb farfalle ...:surprised:

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Now, as to the mystery of the eggs, you first add the mince to the Farfalle and stir and then break the eggs above this mixture and stir again. The end result is scrambled eggs all over the Farfalle. And, personal preference btw

ok i'll explain ...
i'll never use prefrozen or frozen meat .. kills a lot of the flavour ..
I really don't like using mince except if I mince it .. you don't know whats in it .. ie 2 yrs ago about the burgers and such ..

Quote:

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Originally Posted by flearider

ok i'll explain ...
i'll never use prefrozen or frozen meat .. kills a lot of the flavour ..
I really don't like using mince except if I mince it .. you don't know whats in it .. ie 2 yrs ago about the burgers and such ..

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I agree with you there. Using fresh minced lamb just bought from a butcher is always preferable.