Pippa’s Pasta Plate

5 oz (150g) lamb
1 small clove of garlic
1 table spoon olive oil
1 carrot
3 ½  oz (100g) mushroom
3 ½  oz (100g) frozen peas
3 ½  oz (100g) tin pasta for soup 
1 tablespoon grated Swiss cheese (Emmental)

Dice the lamb into very small cube. Peel and finely chop the garlic. 
Brown the meat and garlic in olive oil. Peel the carrot, grate, add to the meat, 
add 4 fl oz(125 ml) water, and simmer together for 15 minutes.

In the meantime, peel and chop the mushroom. Add to the meat 
together with the defrosted peas and simmer for further 5 minutes.

Cook the pasta in unsalted water till al dente. 
Drain and mix with the lamb and vegetable mixture. 
Allow to cool, sprinkle with cheese, 
and serve in portions.

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