Whenever I think of some delicacy meted out of mutton, mostly it had to be in the form of curry with thick, tempting gravy and generous spices. Just to depart from this usual preparations, I come up with this present recipe where mutton is used along with Spaghetti and easily be touted as an Indo-Italian marriage. Being an admirer of Spaghettis, which are often accompanied with lamb minces, I thought, why not mutton? As I thought, so I did. At the end the dish came out fabulous and made me reignite my creativity in a slightly new Avatar.
Ingredients to serve 4 :
- Olive oil – 4 tbspoon
- Boneless lamb/mutton (cubed) – 280 gm.
- Garlic (finely chopped) – 4-5 cloves
- Bay leaf – 1
- Dry white wine – 125 ml.
- Salt & black pepper
- Bell peppers (deseeded and diced) – 2
- Tomatoes (peeled and chopped) – 4
- Dried spaghetti – 250 gm.
Heat half the olive oil in a large, heavy based frying pan. Add the meat and cook over medium heat, stirring frequently, until browned on all sides. Add the garlic and cook for a further minute. Add the bay leaf, pour in the wine and season with salt & pepper. Bring to boil and cook for 5 minutes, or until reduced.
Stir in the remaining oil, bell pepper and tomatoes. Reduce the heat, cover and simmer, stirring occasionally, for 45 minutes. Add little water if needed.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. Drain the transfer to a serving dish. Remove and discard the bay leaf from the meat sauce and spoon the sauce onto the pasta. Toss well and serve at once.