Lamb pasta

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


  1. 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.
  2. Cover with cling film and leave at room temperature to marinate for an hour or so.
  3. Put your pasta on to cook, draining when ready but reserving a cup of the cooking water.
  4. 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.
  5. 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.
  6. 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.
  7. Serve while hot!

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