Name: Pasta with Lamb Shavings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g penne pasta; 400 g lamb shaving; 2 tbsp margarine; 4 pcs spring onion; 1 pcs fennel; 2 cloves garlic; 1 pcs red chili; 1 package kesam (8% fat); 1 tsp salt; 0.5 tsp pepper; 2 tbsp fresh thyme

UntrainedChef

Tips from the kitchen

Fry the lamb in two batches, not one. Crowding the pan drops the temperature and you get steamed meat instead of browned. Give each batch space and let it sit for a minute before stirring.
The fennel needs a bit more time than the spring onion and chili, so add it to the pan first. By the time the garlic goes in, the fennel should already be softened and starting to color at the edges.
Kesam can split if you let it boil too hard. Bring it to a gentle bubble and then pull back the heat. A minute or two is enough to bring the sauce together.
If you're using leftover pasta, toss it in a splash of water before folding it into the sauce. Cold pasta absorbs sauce fast and you can end up with a dry pan if you're not careful.

Ways to vary it

No lamb shavings at the butcher? Minced lamb works fine here. Brown it the same way, breaking it up as it cooks. The texture is different but the flavors hold up.
A handful of baby spinach stirred in at the end wilts down quickly and adds some green without changing the character of the dish. Completely optional.
For a bit more heat, leave the seeds in the chili. The recipe as written is mild enough for kids, so this is worth knowing if you're cooking for adults only.

Storage & leftovers

Leftovers keep well in the fridge for up to 3 days in a sealed container. The pasta soaks up the sauce overnight, so add a small splash of water when reheating in a pan over medium heat. This one doesn't freeze well, the kesam tends to separate and the pasta goes soft.