Herbed lamb and pasta

4 servings Prep: 5 mins, Cooking: 15 mins
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By January 25 2010
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Ingredients (11)

150 g pasta — tubes
5 ml canola oil — or olive oil
250 g lamb — deboned, chopped
1 onion — peeled and chopped
1 celery stalks — chopped
10 ml garlic — cloves, crushed
5 ml dried tarragon
5 ml dried rosemary
1/2 stock cube — chicken
1 x 410 g baked beans in tomato sauce — tinned
60 ml fresh parsley — chopped
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Method:

1. In a large pot of lightly salted boiling water, cook the pasta until just tender. Drain well.
2. Meanwhile, in a large non-stick frying pan, heat the oil over medium heat until hot but not smoking. Add the lamb and cook, stirring frequently, for 3 minutes until no longer pink. 
3. Add the onion, celery, garlic, tarragon and rosemary, and cook for another 5 minutes, stirring frequently gently. 
4. Add the stock and beans and bring to the boil. Simmer for about 5 minutes, stirring frequently and mashing some of the beans against the side of the pan until the sauce is slightly thickened.
5. Add the parsley, toss with hot pasta and serve with a large salad.
 



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