Spicy Lamb Keema Pasta Recipe: A Flavourful Fusion of Indian and Italian Cuisine
Create a delicious Spicy Lamb Keema Pasta that blends aromatic South Asian spices with Italian pasta for a unique, hearty meal. Perfect for weeknights or special occasions.
Ingredients
- 4 tbsp grated cheese optional
- 400 grams pasta
Mince Lamb Sauce
- 3 tbsp olive oil
- 500 grams lamb mince
- 1 onion, finely chopped
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 0.5-1 tsp pul biber or chilli powder, to taste
- 1 tsp cumin powder
- 1 tsp harissa powder
- 1/2 tsp turmeric
- 1 tsp salt to taste
- 1/2 tsp black pepper
- 150 ml water
- 1 handful fresh parsley or fresh coriander
- 1 tin of chopped tomatoes
Yoghurt Sauce
- 250 grams natural yoghurt
- 1 garlic clove, finely chopped
- 1 tbsp dried mint
- 2 tbsp lemon juice
- 2 tsp extra virgin oil
- 1/2 tsp salt
- 1/4 tsp chilli flakes optional
Instructions
- Add all the yoghurt ingredients to a bowl and mix through and leave to one side.
- Cook the pasta as per the cooking instructions on the pack.
- Whilst the pasta is cooking, in another pan heat the oil and add the onions. Cook until lightly browned.
- Add the garlic and ginger, stir through, then add the remaining spices and stir through again.
- Next add the mince lamb, and cook until browned. Break up any lumps on mince using the spoon.
- Add the water and the chopped tomatoes and stir through thoroughly. (If you prefer a smoother sauce, blend the chopped tomatoes in food processor before adding to the mince lamb.) Cover the pan with a lid and cook for 10 minutes.
- Uncover the pan and cook for a further 5-7 minutes, until most of the water had evaporated from the pan.
- In a large serving dish, place the cooked pasta, then on top pour over the mince lamb and sprinkle the freshly chopped coriander (and grated cheese; optional). Next drizzle over the yoghurt sauce. Put the remaining yoghurt sauce in a dipping pot and serve with the main pasta dish.
