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🍽️ Sliced Lamb Stew with Fusilli

678 kcal · 30 min · 4 servings

Ingredients

• 500 g Fusilli
• 300 g milk lamb meat (from the shoulder, cut into thin strips)
• 2 large red onions (cut into wedges)
• 150 ml red wine
• 1 small can corn kernels
• 2 sprigs fresh thyme
• salt
• pepper (from the mill)
• butter
• olive oil (cold pressed)

Instructions

1. 1. Heat 3 tablespoons of oil and 1 teaspoon of butter in a large pan.
2. 2. Sear the lamb meat over high heat.
3. 3. Reduce the heat and add the onions.
4. 4. Cook the onions until they are soft.
5. 5. Deglaze the meat with red wine.
6. 6. Let the wine reduce for a short time.
7. 7. Add the corn kernels and thyme leaves to the pan.
8. 8. Cook the dish for 2 minutes with a lid on.
9. 9. Season the meat and vegetable mixture with salt and pepper.
10. 10. Cook the fusilli in plenty of salted water until al dente (firm to the bite).
11. 11. Drain the pasta.
12. 12. Reserve 1 cup of the pasta cooking water.
13. 13. Toss the pasta with 1 tablespoon of butter.
14. 14. Add 4 tablespoons of the reserved pasta water.
15. 15. Mix the meat mixture from the pan into the pasta.
16. 16. Garnish the dish with fresh thyme leaves.
17. 17. Serve the food immediately.

Nutrition per serving

• kcal: 678
• Protein: 33 g · Fett/Fat: 15 g · Carbs: 95 g