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Pasta with Spice-Infused Ground Lamb and Green Peas

This image courtesy of Rinku Bhattacharya

I love the Italian classic Bolognese sauce, and I love the classic Indian dish called Keema Matar (ground lamb with green peas). This recipe offers a fusion take on both these dishes, making for an unusual and flavorful pasta dish. It is a wonderful and hearty meal for a winter evening. I like to make this using my stored summer tomatoes. If you wish you can use gluten-free pasta for this recipe.

Serves4 to 6

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time40 min

Cooking Time - Text40

Cooking Methodsauteeing

CostModerate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhalal, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturemeaty, savory, spiced

Type of Dishpasta

Ingredients

  • ¼ cup oil (preferably olive oil)
  • 1 large white onion (preferably Spanish or sweet vidalia), chopped
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 (1½-inch) cinnamon stick
  • 2 or 3 green cardamom pods, bruised
  • 3 cloves
  • ¾ pound ground lamb
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 4 medium tomatoes (about ¾ pound). cut into a dice
  • 1 teaspoon red cayenne pepper powder
  • ¾ cup frozen peas
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped cilantro
  • 2 cups any pasta of your choice
  • Salt
  • 1 tablespoon olive oil

Instructions

  1. Heat the oil in a pan until medium hot, about 1 to 2 minutes. Stir in the white onion, ginger, and garlic. Add the cinnamon stick, cardamom pods, and cloves and mix well.

  2. Add the ground lamb and mix well. Stir in the turmeric and salt and mix well. Cook the lamb for 6 to 7 minutes until it begins to release its juices and starts turning light brown.

  3. Add the tomatoes and cayenne pepper powder and continue cooking the mixture for another 10 minutes, until the tomatoes turn nice and saucy.

  4. Add the peas and stir well. Add ½ cup of water and simmer for 20 minutes.

  5. While the sauce is cooking, mix a large pot of water with the salt and olive oil and bring to a boil. Add the pasta and cook for the amount of time indicated on the box. Drain.

  6. Mix the pasta with the sauce and serve immediately.

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