Recipe for 2 people. Cooking time approx. 20 minutes.
- 200g Conchiglie pasta shapes (shells)
- 10g Dill
- 100g Greek Feta Cheese
- 1 Garlic Clove
- 30g Pitted Black Olives
- 1 Red Onion
- 1 Tomato
- 2 Tbsp Tomato Paste
- 1 Tsp Dried Oregano
- Dried Bay Leaves
- 250g British Lamb Mince
- 15ml Tomato Ketchup / 1 sachet
- Peel and finely dice the red onion. Peel and finely chop (or grate) the garlic. Boil a kettle.
- Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the diced onion with a pinch of salt and cook for 3-5 min or until it’s softened. Meanwhile, chop the black olives and tomato coarsely.
- Add the lamb mince, tomato paste, dried oregano and chopped garlic to the pan. Cook for 2-4 min or until the mince has started to brown, breaking it up as you go.
- Meanwhile, add the conchiglie pasta to a large pot of boiled water with a pinch of salt. Cook over a high heat for 8-12 min or until cooked but with a slight bite.
- Meanwhile, add the chopped tomato, black olives, tomato ketchup and dried bay leaves to the pan. Reduce the heat to low and cook for 5 min or until everything is bubbling and starting to caramelise (and go a little bit crispy).
- Meanwhile, break up the feta cheese. Chop the dill finely, including the stalks.
- Once the conchiglie is cooked, drain and return it to the cooking pot, reserving 200ml of the starchy cooking water. Add the reserved starchy cooking water to the lamb and stir vigorously over a medium heat for approx. 5-7 min or until a thick ragù sauce remains. Once done, discard the bay leaves.
- Stir half of the chopped dill through the drained conchiglie and season generously with salt and pepper. Serve the lamb ragù over the conchiglie. Garnish with the feta, remaining chopped dill and a drizzle of olive oil and enjoy! I enjoyed this with toasted pitta/flatbreads, oils and olive pate (tapenade).
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