Lamb & Peas Pasta

Did you know that animals (at least those meant for culinary uses) are classified as "babies" up until the age of 2? In other words, "lamb" meat is not necessarily that of a new born lamb, still wiggling on its tiny legs, suckling on his momma's teat, but could be from a grown lamb up to the age of 2. (Whew, thank heavens, I was always a bit taken aback by the term "lamb", would rather by meat classified as "sheep" than "lamb", but now I know!)

This dish didn't come out exactly the way it shouldv'e, probably because we didn't use lamb, but sheep. And probably because I didn't slow cook it to soften it well enough. The taste, however, is exactly what I wanted. The lamb meat is supposed to be cooked to be soft, so it can be shredded into the pasta.

Nonetheless, here is the recipe:

Ingredients
250g mushrooms, sliced
2 onions, cubed
50g butter + 30g butter
500g shell pasta
2tbl sugar
2 tb worsecershire sauce / soya sauce
1 tb balsamic vinegar
1kg lamb, cut into small chunks
1 tb rosemary
1 cup red wine
1 cup peas (fresh or frozen, not canned)

Method
1. Bring enough water for the pasta to a boil. Add 1tbs salt. Add the pasta and cook till al dente. Once done, pour off any excess water.
2. While the pasta is busy, melt 50g butter in a pan. Fry onion till just soft. Add balsamic vinegar and sugar. Fry until lightly caramelised. Remove from pan into separate dish.
3. Fry the mushrooms in the same pan. Add 30g butter. The mushrooms are very quick - do not fry until it starts to water and shrink! Remove from pan into separate dish.
4. Fry the lamb meat in the same pan. Brown on all sides. Add worcestershire sauce and rosemary. Fry until nicely browned. Add the wine, turn down the heat and simmer.
5. Add the mushrooms, onion and peas to the pasta. Mix well.

6. Serve the pasta with the lamb chunks, or shred the lamb in a blender and mix with the pasta.
7. Serve warm and enjoy!!

Yours in oil and veggies
Risch