Pulled lamb fettuccini

Name: Pulled lamb fettuccini
Cook time: 30 min
Yield: 4

with harrisa yoghurt, minuza and peas

Ready in around 30 mins

RECIPE FACT:

Tomatoes were eaten by the Aztecs as early as 700 AD. It was called “tomatl” in Nahuatl and wasn't grown in Britain until the 1590s.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat.
1. TO COOK THE PASTA AND PREPARE THE CARROTS:

Once the water is boiling carefully place the fettuccini pasta in the water and cook for 8-9 mins. Reserve a cup of the cooking water for later use. Drain well into a colander and drizzle with oil to stop from sticking. Peel and grate the carrots and set aside.
2. TO COOK THE LAMB RAGU:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the slow cooked lamb and cook for 4-5 mins, breaking up any large clumps with a wooden spoon, add the grated carrot, season with salt and pepper and cook for a further 2-3 mins. Pour in the tomato sauce, peas and the reserved pasta water then bring it to a simmer and cook for 1-2 mins. Add the fettuccine and cook for a further 1 min, mixing gently to combine all the ingredients.
TO SERVE:

Using tongs twist the pasta into bowls. Spoon over lamb ragu and then sprinkle with shaved parmesan and a scattering of minuza. To finish dollop over some harissa yoghurt.