Get ready to savour Pulled Lamb Pasta: The ultimate comfort food with a bold, flavourful twist!
If you are a fan of Italian cuisine then Pasta is something which would come at first on the list- It is like the Italian version of your favorite Indian snacks! Spaghetti is like long sev, great for swirling around. Penne is like little tubes that soak up all the masala. Fusilli is the fun, spiral one, kind of like a jalebi. And ravioli? It’s like Italian momos with tasty fillings inside.
We are excited to share an exclusive creation- Pulled Lamp Pasta by Chef Mahfuz Shaikh, Head Chef at Napoli by Shatranj, Bandra.
His Pulled Lamb Pappardelle Pasta is a culinary masterpiece that combines the rich, hearty flavours of tender lamb with the elegance of wide pappardelle pasta. This dish beautifully captures the essence of classic Italian cuisine, while Chef Mahfuz adds his unique twist to elevate the traditional recipe, making it a must-try for pasta lovers seeking indulgence and authenticity.
Chef Mahfuz Shaikh’s Flavourful Pulled Lamb Pappardelle Pasta Recipe for you to try out at home
For the Pulled Lamb:
- 2 lbs lamb shoulder, boneless
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup red wine (optional)
- 2 cups beef or lamb broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
For the Pappardelle:
- 12 oz pappardelle pasta
- Grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Pulled Lamb:
- Heat the olive oil in a large pot over medium heat.
- Add the lamb shoulder and sear on all sides until browned, about 5 minutes per side. Remove the lamb and set aside.
- In the same pot, add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the diced tomatoes, red wine (if using), broth, rosemary, thyme, salt, and pepper.
- Return the lamb to the pot, ensuring it’s mostly submerged in the liquid. Bring to a simmer, then cover and cook on low heat for about 3 hours, or until the lamb is tender and easily pulled apart with a fork.
Cook the Pappardelle:
- About 20 minutes before the lamb is ready, bring a large pot of salted water to a boil.
- Cook the pappardelle according to package instructions until al dente. Drain, reserving a little pasta water.
Combine:
- Remove the lamb from the pot and use two forks to shred it. Return the shredded lamb to the sauce and stir well.
- If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Serve:
- Toss the cooked pappardelle with the pulled lamb mixture until well coated.
- Plate the pasta and top with grated Parmesan and chopped parsley.
Read more: Food Voyager
