Quick, easy & yum. This recipe combines the flavours of the Middle East and South East Asia, and is served with pasta of all things, which is why I think of it as confused. The recipe is by Sabrina Ghayour with a couple of substitutions from me and I think my father would have loved it. I’d suggest making a double batch of the meat and freezing half, or even serving it with rice or flatbreads instead of pasta, it’ll be delicious however you eat it.
500g minced lamb
1 courgette, chopped into 1cm cubes
1 tbsp garlic granules
1.5 tbsp ground cumin
A pinch +/- chili flakes
1 tsp ground cinnamon
1 tsp ground coriander
1 tbsp olive oil
1 tsp sesame oil
4 tbsp light soy sauce
1 tsp rice vinegar
Salt & pepper
- Put the garlic granules, spices, oils, soy sauce, vinegar and seasoning in a bowl, mix together then mix in the lamb mince by hand, squishing it and combining well to ensure completed coated.
- Cover with cling film and leave at room temperature to marinate for an hour or so.
- Put your pasta on to cook, draining when ready but reserving a cup of the cooking water.
- While the pasta cooks, heat a large frying pan and throw in the lamb. Use a firm spatula to break up the meat completely, then add in the courgette and fry together until both are cooked through.
- If making a double batch, this is when you need to remove half to allow to cool and then freeze. To use later, defrost, then fling into a frying pan to heat through and carry on.
- Tip in the cooked pasta with a slurp of the reserved cooking water, toss to combine, adding more cooking water if needs be so it doesn’t all just completely stick together.
- Serve while hot!