Spiced Lamb and Roasted Pepper Ragu
By OcadoLife
Published on 06 October 2023
Fragrant spices transform this wallet-friendly Spiced Lamb and Roasted Pepper Ragu, from food writer and author of The Modern Spice Rack Esther Clark, into an aromatic delight full of punchy Turkish-inspired flavours. Looking for more pasta recipes? Look no furtTime and servings
55 minsTotal time
10 minsPrep time
45 minsCooking time
Ingredients
- 2 tbsp olive oil
- 400g lamb mince (20% fat)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed or grated
- 2 tsp ground cumin
- 2 tsp coriander seeds, lightly crushed with a pestle and mortar
- ½ tsp ground cinnamon
- ½ tsp chilli flakes
- 2 tbsp tomato purée
- 1 (290g) jar roasted red peppers
- 1 (400g) tin chopped tomatoes
- 150ml hot lamb stock
- 1 fresh bay leaf
- 1 tsp dried mint
- 300g spaghetti
- 30g grated parmesan, to serve
Method
Step 1
Heat 1 tbsp oil in a casserole dish or large, deep frying pan. Fry the mince over a high heat for 3 mins or until browned, breaking it up with a wooden spoon. Scoop it out of the pan with a slotted spoon; set aside.Step 2
Add the remaining 1 tbsp oil to the pan and fry the onion, carrot and celery with a large pinch of salt for 10 mins. Add the garlic, cumin, coriander seeds, cinnamon and chilli and fry for 1 min. Stir in the tomato purée and cook for 2 mins.Step 3
Blitz the peppers with their juices in a blender until super-smooth. Add to the pan with the fried lamb, tomatoes, stock and bay leaf. Stir well, season and simmer over a low heat, partly covered, for 25 mins. Stir through the dried mint and season to taste.Step 4
Meanwhile, cook the spaghetti as per the pack instructions. Drain, reserving some cooking water. Tip the pasta into the ragu pan, adding a splash of the cooking water, and toss until coated. Serve sprinkled with parmesan. The ragu will keep in an airtight container in the fridge for 3 days, or frozen for 3 months.