Minced Lamb Recipe
As you know I love buying minced lamb when I can. Then I
sometimes get upset with my recipes I think. So I found this one today in one of
my seldom used cookbooks these days. Smart Food by the AWW, p 27.
Bucantini with Moroccan Lamb Sauce2
teaspoons olive oil1 small brown onion (80g), chopped finely2 cloves
garlic, crushed500g minced lamb1 teaspoon ground cumin1/2 teaspoon
ground cayenne pepper1/2 teaspoon ground cinnamon2 tablespoons tomato
paste2 x 415g cans crushed tomatoes1 large zucchini (150g), chopped
coarsely2 tablespoons finely chopped fresh mint375g bucatini
pastaHeat oil in large saucepan, cook onion and garlic, stirring, until
onion softens. Add mince, cook, stirring until changed in colour. Add spices,
cook, stirring until fragrant.Stir in paste, undrained tomatoes and
zucchini, bring to the boil. Reduce heat, simmer, uncovered about 15 minutes or
until sauce thickens slightly. Stir in mint.Meanwhile, cook pasta in
large saucepan of boiling water until tender; drain. Serve pasta topped with
sauce.
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