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Lamb Fettuccine with fresh egg pasta


Rate this recipe 4.2/5 (11 Votes)
Lamb Fettuccine with fresh egg pasta 1 Picture


  • Basic egg pasta
  • 500 - 600 g lamb steaks, sliced
  • 1 Onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 Red bell pepper, roughly chopped
  • 1 Red chilli, deseeded and roughly chopped
  • 1 1/2 Cups spinach leaves
  • 1 400 g tin of tomatoes
  • Dried mixed herbs
  • Salt and pepper


Level of difficulty Average
Preparation time 10mins
Cooking time 480mins
Cost Average budget


Step 1

Place all of the vegetables (including tinned tomatoes) in a food processor and process until neat smooth

Step 2

Place the sauce, lamb, and mixed herbs in a slow cooker and cook on low for about 8 hours. If the sauce seems thin after 8 hours, switch the cooker to high, remove the lid and leave it for about half an hour and the sauce will thicken.

Step 3

Cut homemade pasta into strips, cook in salted boiling water for about 4 minutes, drain, and serve lamb mixture over pasta.

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