Arabic Lamb Bolognese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 vine tomato (s)
- 1 onion (s)
- 2 cloves garlic)
- 1 piece (s) ginger
- 1 small chilli pepper (s), red
- 1 tablespoon olive oil
- 0.75 teaspoon ¾ cumin powder
- 0.75 teaspoon ¾ garam masala
- 0.75 teaspoon ¾ turmeric powder
- 350 g minced lamb
- 0.5 teaspoon ½ sugar
- 250 ml water
- 1 tablespoon lemon juice
- salt and pepper
- 400 g spahetti
- basil
- Parmesan
Print Recipe
Pin Recipe Instructions
- Scald the tomatoes with boiling water, leave to stand for 30 seconds, rinse with cold water and peel off the skin. Finely chop the pulp. Peel and finely chop the onion and garlic. Peel and grate the ginger or dice very finely. Rinse the chilli, cut in half, remove the seeds and finely chop the pulp.
- Heat the oil in a pan. Briefly brown all the prepared ingredients except for the tomatoes, then add the spices and the minced meat and stir-fry everything until light brown. Add the tomatoes, sugar and water and let the sauce cook over a low heat for about an hour. Stir occasionally. Season the sauce with lemon juice, salt and pepper.
- In the meantime, cook the pasta in salted water according to the instructions on the packet, drain and serve with the sauce. Garnish with parmesan and basil.
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