Creado con IA
Spicy Truffle Lamb and Mushroom Linguine with Crispy Rice
55 min 605 kcal por ración Media
Ingredientes
4 Raciones
- Halal-certified lean lamb mince500 g
- Onion, finely diced250 g
- Garlic, minced25 g
- Crushed tomatoes800 g
- Mushrooms, sliced400 g
- Halal-certified mozzarella cheese100 g
- Medium limes2 pieces
- Butter20 g
- Fresh black truffle20 g
- Dry linguine250 g
- Dry basmati rice50 g
- Fresh red chili, minced20 g
- Halal-certified lamb stock500 ml
Preparación
- 1
Rinse the basmati rice under cold water until the water runs mostly clear. Place it in a small saucepan with 100 ml of the lamb stock. Bring to a boil, cover, reduce the heat to low, and cook for 10–12 minutes, or until tender. Remove from the heat and let it stand, covered, for 5 minutes.
- 2
Spread the cooked rice on a plate in a thin layer and allow it to cool and dry slightly while preparing the sauce.
- 3
Melt 10 g of the butter in a large, deep skillet over medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until well browned. Transfer the mushrooms to a plate.
- 4
Add the lamb mince to the same skillet. Cook for 6–8 minutes, breaking it into small pieces, until browned and cooked through. Halal lamb mince should reach an internal temperature of at least 71°C.
- 5
Add the diced onion to the lamb and cook for 5 minutes until softened. Stir in the garlic and minced red chili, then cook for 1 minute until fragrant.
- 6
Add the crushed tomatoes and the remaining 400 ml lamb stock. Stir well, bring to a gentle simmer, and cook uncovered for 15–20 minutes until the sauce has reduced and thickened.
- 7
Return the browned mushrooms to the sauce. Finely grate the zest from both limes, then juice them. Stir half of the lime zest and half of the juice into the sauce. Reserve the remainder for finishing.
