INGREDIENTS

INSTRUCTIONS

1 Trim the lamb steaks of any fat and cut the meat into thin strips,
discarding the bones - leaving about 8oz in total.
2 Heat the oil and 25g/1oz butter in a saute pan. Toss the lamb in the
paprika and season well.
3 Fry the lamb for a couple of minutes until well sealed. Remove from the
pan with a slotted spoon.
4 Chop the onion and add to the pan, stirring to coat. Cook on a high heat
for 1-2 minutes until softened.
5 Crush the garlic into the pan and cook on a high heat for a minute.
6 Slice the mushrooms and add to the pan, stirring to coat and stir-fry,
adding more butter if necessary.
7 Add the wine and bubble down, add the vinegar and cream. Boil, reduce the
heat, return the lamb and simmer for 3-4 minutes until reduced and slightly
thickened.
8 Cook the tagliatelle in boiling water for 1-2 minutes until tender. Chop
the parsley and mint - you'll need about 3 tbsp in total - and set aside.
9 Stir half the herbs into the lamb mixture with the gherkins. Season, stir
well to combine and just heat through.
10 Drain the tagliatelle and toss in the remaining butter, herbs and poppy
seeds. Arrange the tagliatelle on a serving plate, making a slight dip in
the centre and spoon in the lamb mix. Sprinkle splashes of paprika around
the edge of the plate to serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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