Compli-mince!
SPAGHETTI WITH LEBANESE-SPICED LAMB & PINE NUTS
PREP + COOK TIME 50 MINUTES SERVES 6
2 tablespoons extra virgin olive oil
1 medium onion (150g), chopped finely
800g minced lamb
2 cloves garlic, crushed
1 teaspoon ground sumac
1 tablespoon ground allspice
1 teaspoon mixed spice
¼ cup (70g) tomato paste
400g canned cherry tomatoes
500g wholemeal spaghetti
4 medium ripe tomatoes (640g), chopped finely
1 teaspoon finely grated lemon rind
½ cup (140g) Greek–style yoghurt
1/3 cup (50g) pine nuts, toasted
Parsley leaves, for serving
1 Heat oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 5 minutes or until softened and browned lightly. Add lamb, stirring with a wooden spoon or fork to break up any clumps. Cook mixture, stirring occasionally, for 8 minutes or until lamb is browned lightly. Discard excess liquid; continue to cook for a further 5 minutes until lamb is browned and moisture evaporates.
Stir in garlic, spices and tomato paste; cook for a further 3 minutes or until fragrant. Add canned tomatoes, bring to a simmer. Reduce heat to low; cook, covered, for 15 minutes or
