Microwave Minced Lamb with Pasta, Carrot & Parsley

. 1-1.5 kg of lean lamb mince (can use veal, chicken, beef or hamburger (lean) or combination)

. 1 bag of vermicelli egg noodles (Nanda/Maggi is better than Vetta)

. 250 g bag of grated carrot (eg from Woollies/Big Fresh)or do your own

. Half a bunch of parsley

. 1 clove of garlic (if very small, use 2), finely chopped or crushed

. 250 mL lactose-free milk (e.g. Pets Own) or water to make a veggie puree

. Half a cup of Meat-Bix (from pet shops, they get it in bulk and sell by weight).

Puree the carrot and parsley with milk or water. Use a hand held blender in a beaker or tall, narrow bowl, and use as much milk or water as you need to puree with. I usually end up with 500 mL of carrot and parsley smoothie.

Boil some water to cook the egg noodles in.

Put the mince into a covered microwave-safe dish large enough to hold all these ingredients and mix in the garlic. Cook on high for two minutes then remove and stir. Cook a further minute and stir - repeat this process until meat is cooked evenly (approx 8 minutes total).

Break up egg noodles (it is easier to do this now than after they are cooked!) and cook for 3 minutes, then drain. If you use the Vetta noodles, you will definitely need to add oil to the water first, with the Nanda it doesn't seem to matter).

While you are cooking the noodles, add the Meat-Bix to the cooked mince and mix well. It will absorb any liquid from the meat.

Add the drained noodles to the meat mixture and mix well - if you think it needs more cooking do so now, before adding the pureed vegetables.

Mix in the pureed vegetables. Divide into portions and freeze until needed.

COMMENTS

These quantities, if mixed half and half with dry kibble at feeding time, are enough to feed two 5-month-old maltese puppies for about two weeks.

 

 

 

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