Fusilli alla Marinese Spicy Tangy Lamb Pasta - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion creation. I created a new sauce recipe of my own known as "Marinese" combining the ingredients found in the traditional pasta sauces of Marinara and Bolognese.

Serves 3

Ingredients:

2 cups / 500 ml fusilli pasta

1250 ml water

100 g broccoli sauteed with olive oil & salt

4-5 tbsp olive oil

1 medium tomato

1 medium round aubergine

2 green chillies

2 pcs garlic (diced)

1/4 inch young ginger (sliced in thin strips)

Ingredients to be marinated for 20 mins:

1 tbsp Nestle yogurt

1 tbsp premium tomato paste

2 tbsp garlic ginger paste

1 tsp peppercorns

1 tsp black seed powder

1 tsp cumin powder

1 tsp onion powder

1 tsp all purpose seasoning

1 tsp turmeric powder

2 slices of lemon juice extract

6 tbsp Dutch Lady Full Cream Milk / Pauls Whipping Cream

Salt to taste

Parmesan cheese for garnish

Preparation:

1. Heat oil in a deep pan, fry garlic, ginger and green chilli until slightly golden brown.

2. Next, put in the marinated lamb with its mixture and let it boil for about 30 mins.

3. Once meat is tender, throw in the tomato and aubergine, stirring them well.

4. Let it simmer for 10 mins until vegetables are cooked well.

5. Set aside and boil the pasta in hot water for 10 mins until it has a shinny look surface.

6. Then, drain the water completely from the pasta using a strainer.

7. After that, toss the pasta into the lamb mixture and stir well.

8. Finally, throw the sauteed broccoli and stir ingredients until combined well.

Tips:

1. You can use the same recipe for every other range of pasta found.

2. You can also substitute the lamb with chicken or other meat available.

3. Serve hot with grated Parmesan cheese.