This ground lamb linguine is comfort food done in record time that tastes like you took hours to make it. This is a great option if cooking especially for a big crowd of family or guests. As I am cooking more and more using the Ninja Foodie I’m realizing how silly it was that I stayed away from this gadget for more than a year after I actually bought it! It really does shorten your time in the kitchen without compromising on the taste! @sarchakra
PREP TIME: 5
COOK TIME: 3 plus the time to takes to build the pressure
TOTAL TIME: 16
YIELDS: Serves 6
- Thomas Farms Ground lamb 24 oz
- Linguine 1
- Onion 1 large, chopped
- Vegetable oil 3 tbsp
- Garlic 3 cloves, chopped fine
- Salt to taste
- Tomato ketchup 2 tbsp
- Black pepper 2 tsp
- Red chili flakes 2 tsp
- Potatoes 2, chopped
- Celery 2 cups, chopped
- Canned cherry tomatoes 14 oz
- Marinara sauce (see Fire Roasted Tomato Soup) 2 cups
- Chicken stock 4 cups
- Set the Ninja Foodie FUNCTION to SAUTÉ. Heat oil. Put in ground lamb. Cook for a couple of minutes till it starts to brown. Separate the meat gently with a wooden ladle.
- Add chopped onion. Season with salt and red chili flakes. Cook till the onion is translucent.
- Add in chopped potatoes and celery. Pour in a can of cherry tomatoes. Add garlic. Put in black pepper powder and tomato ketchup.
- Add in 4 cups of chicken stock.
- Break linguine into half and place in the pot in a criss cross way. Press gently into the liquid. DO NOT STIR. Cover the pressure cooker lid.
- Cook for 3 mins. After 3 mins let it naturally release for an additional 3 mins. Then release any steam manually. Open the lid and stir.
The idea for the recipe came from the very talented blogger The Salted Pepper who cooked spaghetti in the ninja foodie. When I read that article I was surprised it worked considering the ‘starch’ factor in pasta but I was eager to try it out. What do you know! It works beautifully. I changed the recipe slightly as I don’t eat beef and I thought the combination of ground lamb would work really well with celery and potatoes. The fun part was that the lamb formed into ‘balls’ on their own like a linguine meatball dish which was brilliant.
It will take a little while for the pressure to build up before it starts clocking the 3 mins. Don’t worry about that like I did thinking something was not right!
Tomato ketchup has some sugar in it which balances out the umami of the dish.
From the roast chicken I made last time, I had a ton of chicken stock. I made the stock with leftover vegetables, herbs and the chicken carcass that I boiled for a few hours in a large bottomed pan. I strained the stock and stored them in mason jars. I had popped those jars of chicken stock into the freezer to take out whenever I need it. I defrosted them last night in the fridge for the recipe today. You can use any stock cubes for this recipe. The stock heightens the flavor of the dish.
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