Lamb Rigatoni


Lamb Rigatoni

Lamb Rigatoni

Who has made the move to using cast iron pans?  Gosh, I love them for many reasons.  They are super cheap, dirt cheap, even someone's little brother with a piggy bank can afford them.  They are seasoned over time, which makes food much richer and also this seasoning creates a Teflon-like surface on the pan.  Get rid of your Teflon!  We had one for the longest time and it was great for eggs, but after using cast iron and getting the pan seasoned just right, its just so much better.  Also the All-Clad (expensive) Teflon pan we had started to chip off Teflon, that can't be safe.  

To those germ-a-phobes out there who use soap on everything, you cannot use soap on cast iron.  It removes the biggest thing that makes these pans so great.  To clean, just use hot water and wipe out with a paper towel.  Then put the pan on the stove top for two minutes on high and take it off.  It's now clean!  

 So about this dish.  I saw a lamb chili recipe online one night and had some of the ingredients, the stuff I didn't have I improvised with others.  It turned out so delicious and rich and made it again!  I bet it would be even better in a crock pot with fresh veggies instead of frozen.  Ahh... but that's what it is, a concoction of what I could find in the house.  Sometimes I just get brave and end up using what I have on hand.  It's hit or miss, but this one was a definite hit.

There are a TON of ingredients in this recipe, it's just ridiculous.  Don't fret, add and remove whatever makes you happy.  I would suggest to keep the seasonings and then toss in whatever you like and I'm sure it will turn out okay.  I am a big proponent of cheese and sour cream so uhh... keep that as well and invite me over when you make it.  k-thanks.

 

Lamb Rigatoni

Recipe

1 pound of lamb
1 pound of rigatoni pasta
1 large can of tomatoes chopped
1 small can of tomato sauce
1/2 red or orange bell pepper
1/2 red onion
Handful of pearl onions
2 tablespoons of chili powder
Red pepper flakes to taste
1 tablespoon of dry oregano
1 tablespoon of dry(fresh is best) rosemary
2 cloves garlic
1/2 tablespoon of cumin
1 small can of beans
Jalapenos to taste
Salt and pepper
Sour cream and Parmesan on top.
 
  1. Preheat pan over medium heat, the lower heat works well because I chopped/diced as I went along and did not prepare the ingredients beforehand.
  2. Pour some olive oil into the pan and wait for it to get glassy looking before tossing items in
  3. Chop up that onion, I only used half of an onion and it could have used more, I'm a onion fan though so its up to you.  Toss it into the hot oil and cook until softened.
  4. Toss in the veggies, if they are frozen let them cook a bit and catch up to the temperature of the pan
  5. Wok it - If you've used a wok before, then you know what I'm up to now.  Move the veggies to the sides of the pan.  Do this when you feel the veggies are cooked to your liking.
  6. Cook the lamb.  Toss your meat into the center of the pan and brown a little... then toss it all together.
  7. Boil a pot of water for the pasta.  I used rigatoni pasta because the bigger pasta piece felt right with all of these ingredients.  Cook the pasta  as the directions indicate.
  8. Add beans and jalepeno's to the pan with the veggies and toss to combine
  9. Crush about two cloves of garlic, you can mince it too or go the lazy route and use a garlic press.   
  10. Add tomato sauce, canned chopped up tomatoes, and beans and stir to combine
  11. Throw in the spices and lower the heat as well, if there is too much liquid, cover and simmer the dish until the right consistency is found.
  12. Drain pasta and put into separate bowls
  13. Use a potato peeler to get nice long shavings of cheese.
  14. Put a spoonful of the lamb chili on top of the pasta, then a dolop of sour cream, then the cheese
  15. Done!

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