Red Lentil Penne with Braised Lamb Curry and Meatballs

2019-05-02
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Red lentil pasta, elegant and savory lamb with fragrant mint and a touch of sweet coconut.

Instructions

Step 1

Bring a large pot of water to a boil and season with salt. Cook the pasta for half the recommended time then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.

Step 2

In a large rondo, heat olive oil.

Step 3

Season lamb with kosher salt and fresh ground black pepper, cook until a deep golden brown color is achieved.

Step 4

Add chicken stock and bay leaf, gently simmer for 1 ½ hours, and remove from heat. Let lamb rest in liquid for 15 minutes, then strain liquid, reserve lamb, remove bay leaf, and begin sauce.

Step 5

In same large rondo, heat olive oil with shallots, garlic, ginger, carrots, and turmeric for approximately 2-3 minutes until softened.

Step 6

Add the curry powder and cook for an additional minute. Immediately add lamb stock, tomato sauce, and shredded coconut, and simmer very slowly for 15 minutes.

Step 7

Remove from heat, carefully blend in a Vitamix.

Step 8

Place back into rondo. Whisk in yogurt, add lamb to sauce. Reserve for pasta dish or cool down when ready to prepare pasta. May be prepared a day ahead of time.

Step 9

In a mixing bowl, combine ground lamb, shallots, kosher salt, black pepper, parmesan cheese, whole egg, bread crumbs, mint, and brown butter, and mix until all ingredients are combined very well. Make 36 meatballs approximately 1.25 oz each.

Step 10

Bake on a parchment-lined small sheet tray for 15 minutes at 375 degrees. Remove from oven, reserve, hold warm and serve. May be prepared a day ahead and reheated in the lamb curry sauce.

Step 11

To put everything together, combine the meatballs and sauce and bring to a simmer.

Step 12

Once simmering, add the pasta and stir to combine, cook for 2-3 minutes, then place into a large serving platter and top with more shredded coconut to garnish.

Ingredients

  • 6 pkgs Barilla® Red Lentil Penne
  • 2 tbsp extra virgin olive oil
  • Ingredients for the braised lamb:
  • 6 tbsp extra virgin olive oil
  • 6 lb lamb stew meat
  • 4 tbsp kosher salt
  • 2 tbsp ground black pepper
  • 1 ½ gal chicken stock
  • 3 ea bay leaf
  • Ingredients for the curry sauce:
  • 6 tbsp extra virgin olive oil
  • 6 tbsp shallots, finely chopped
  • 6 tbsp garlic, finely chopped
  • 6 tbsp ginger, finely chopped
  • 6 tbsp carrots, finely chopped
  • 6 tbsp tumeric
  • 12 tbsp curry powder
  • 1 gal lamb stock
  • 1 ½ cups tomato sauce
  • ¾ cup shredded coconut
  • 1 ½ cup yogurt
  • Ingredients for the lamb meatballs:
  • 3 ½ lb ground lamb
  • 6 tbsp shallots, finely minced
  • 3 tbsp kosher salt
  • 1 ½ tsp ground black pepper
  • ½ cup parmesan cheese
  • 6 ea whole eggs
  • 6 tbsp fresh mint, finely chopped
  • ½ cup bread crumbs
  • 1 cup butter
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 729g
Servings Per Container 24

Amount Per Serving
Calories 980
Calories from Fat 441
% Daily Value*
Total Fat 49gg
75%
Saturated Fat 19gg
95%
Trans Fat 0gg
Cholesterol 280mgmg
93%
Sodium 2410mgmg
100%
Total Carbohydrate 57gg
19%
Dietary Fiber 10gg
40%
Sugars 9gg
Protein 80gg
160%

Vitamin A %
Vitamin C %
Calcium 124mf%
Iron 10mg%
Allergy Information: Contains egg, fish, milk, peanut, shellfish, soy, tree nuts, wheat.
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.