Ingredients for 4 people:
250 g carrots
salt
250 g lamb fillets
1 small green chili pepper
1 onion
1 clove of garlic
1 tablespoon olive oil
pepper
1 geh. tsp. flour
400 ml meat broth (instant)
25 g green olives (pitted)
300 g penne
some basil leaves
Preparation:
1. First boil the water (about 5 l) for the penne.
2. Peel the carrots, cut them into pieces and cook them in salted water for about 10 minutes.
3. Cut the lamb fillets into bite-sized pieces. Clean, rinse and cut chili pepper into rings. Peel and chop onion and garlic.
4. Heat olive oil. Sauté lamb filets in it. Add onion, garlic and chili and stew briefly. Season with salt and pepper, sprinkle with flour. Pour in broth and braise over high heat for about 5 minutes. Drain carrots and mix in with olives. Again
season and keep warm.
5. Put penne in water, add salt and cook pasta al dente according to instructions. Drain the penne and serve with the lamb ragout. Serve sprinkled with basil leaves.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 464
Joule: 1942
Protein: 27,5 g
Fat: 13,3 g
Carbohydrates: 57 g
(FoodCentrale by ddp images)
