Spinach and Lamb Are A Match Made in Heaven | Asian-Inspired Seashell Pasta
A friend told me that her unbelievably skinny sister can wolf down huge mounds of rice and feels faint if she doesn’t eat it for a few days. That’s not hard to believe, take me back to high school please, let me relive my eating glory days 🙌🏼.
Truth be told, I have been having Chinese soup for a few days now but I feel like being a little naughty today. I just grabbed the minced lamb from the fridge, decided that the potatoes I had reserved for my Chinese ABC soup would be one of the stars of the dish today.
The Earth has a 7 billion population so I don’t think I’m the first to have thought to do this recipe, but I just kinda whipped this up from staring at my fridge and pantry 👀. It is sooo delicious, I’m so sad to ration my portion because, well. I’m not 14 anymore, am I?
Recipe serves 2
Prep time: 20 mins
Cooking time: 10 mins
200gm minced lamb (marinate in paprika, cayenne pepper, salt, black pepper, garlic powder)
2 small chat potatoes, diced into small cubes
1 1/2 cups of frozen spinach
1 1/2 cups of seashell pasta
8 cloves of garlic
2 packet of butter (2 tbsp)
1/5 tsp fennel powder
1/2 tsp cumin powder
2 tsp garlic powder
Salt and sugar to taste
Marinate minced lamb with ingredients stated above
While marinating, start the prep while cooking the pasta
Put one tbsp oil and fry the garlic cloves first. When they start to brown, add potatoes and stir fry for a minute in medium heat
Add minced lamb and start cooking it in low to medium heat
Add spinach followed by butter, keep folding. Do a quick taste test and add sugar and salt to balanxe
Next add, garlic, fennel and cumin powders. Check on the pasta. Once done, add to to the mix, then off the fire.