Pasta with Spice-Infused Ground Lamb and Green Peas is delicious fusion comfort food, offering up the best of Italian and Indian cuisines. Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway. Further, I was given a free copy of Spices and Seasons, as well as a copy to give away, but I was not compensated in any other way for this post.
I am having one of those weeks. Under the weather and barely keeping up. So I sincerely hope I am not too brief, because this dish and this cookbook deserve some serious attention. Remember when I shared the Green Mint Chutney on Cauliflower and Corn Chaat? Maybe you also remember that I said a bigger review and giveaway would be forthcoming for Rinku‘s new Spices & Seasons: Simple, Sustainable Indian Flavors
I chose to make this pasta dish, which is a fusion of Italian and Indian cuisines; Rinku thinks of it as a winter dish, but as you may recall, my family loves kheema any time of year–and pasta too for that matter. So it was an easy decision.
I did make some changes. The first and easiest is that I used beef. Secondly, I added mushrooms and chopped sweet bell peppers to the sauce, making the dish a completely one pot meal, no salad needed (although a salad would not go amiss if you have the time and energy!). I wish I had had more basil (the plants on my windowsill are just getting going) so I only had some to add–I do recommend buying some if you are counting on a recently planted plant.
About the book itself. Guys it is gorgeous. Really gorgeous, full color photos for all of the recipes. Hard back. It has a seasonal theme, and if Rinku’s first book (The Bengali Five Spice Chronicles
And now for the exciting part! Hippocrene Books is giving away a copy to one of my readers! OK I am trying Rafflecopter for the first time. Giveaway is now closed.
- 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 whole cloves
- ¾ pound ground lamb
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 (3/4 lb) medium tomatoes, diced
- 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
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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.
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Add the ground lamb and mix well.
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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.
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Add the tomatoes and cayenne pepper powder and continue cooking the mixture for another 10 minutes, until the tomatoes turn nice and saucy.
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Add the peas and stir well. Add ½ cup of water and simmer for 20 minutes.
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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.
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Mix the pasta with the sauce, mix in the basil and cilantro and serve immediately.
I really want to learn more about Indian cooking. This sounds great!
looks delicious !
I love fusion cookbooks like this! I feel like they make ethnic cuisine much more approachable to the inexperienced. Sounds like a fun play on keema….AND on bolognese!
That looks amazing! My mouth is watering. Looks like an Indian style of Cincinnati Chili. YUM!
That looks delicious!
I don’t eat much Indian food, so I’d have to start with something safe…. Tandoori chicken maybe?
That looks really good. I think the peas are what does it for me.
I love lamb biranyi!!
The recipe looks and sounds delicious. And the book would be a welcome addition (edition) to my collection and an excellent way to use some of the spices in my pantry.
I often make Indian food at home, love lamb and most Indian veggies. The one you posted sounds great, so have to try making it!
Love this recipe! Fusions can be so much fun. Great post!
I am going to make Palak Paneer this weekend for my supper club. We’ll see how it goes!
I would love to learn how to make naan.
I don’t really cook many Indian dishes so I’ start with something simple. We eat most of our adventurous meals when we vs out daughter in NYC. First time I ever had Indian food was in NYC. I loved it . Since I’m more into baking I’m going to say Naan.
Samosa
I’d didn’t rate the recipe I don’t know why that says one star
No worries–is that from rafflecopter or on my blog? I actually hate those–who rates a recipe before ever trying it?
I have never eaten Indian food, but DH says he loves it. With our pickiest eater about to go off to college in the fall, I see more variety on the horizon. This looks so good I would want to try it no matter what it was. 😉
We had a couple of dishes at a local restaurant that I’d love to be able to make at home.
– Safed Maas
– Navratan Biryani
A local Indian restaurant makes a tamarind based sauce that is purely addictive! I’d love to be able to make it at home, but attempts so far have only come close.
Would love to see some good Biryani recipes – especially with chicken or fish. Thank you!
I agree that this is too good to only serve at one time of the year. Delicious!
I am making this tonight! I know it’s not Indian, but do you by chance have a really good recipe for Tom Kha Kai?
Ask and ye shall receive lol-but this was early on so pardon the photos! https://www.thespicedlife.com/2009/06/my-delayed-but-intense-love-affair-with-tom-ka-gai.html
That looks great! I would love to learn more about Indian food.
I love bolognese, so I would love to try it with an Indian flair! Such a pretty dish, too!
Love ethnic food!
Looks wonderful and looks easily adaptable for low carb!
This is a perfect dinner recipe! Can’t wait to make it and take a big bite!
This sound wonderful and I plan to make it next week.
id just really like to be able to cook an authentic dish.i can be on the net for hours trawling through trying to find recpies but there are so many regional specialities,so many people with their own family ways of doing things it gets me a bit daunted.plus i always think you have that special touch if youve grown up knowing this food been cooking with the family, which makes your dishes perfect.does that sound silly :S
so id jst like to be able to make a comforting dish like i have seen my friends mum do so many times.
That does not sound silly at all! I am almost entirely self taught (in terms of international dishes) and wondering if I have gotten something right or possibly offended people with a substitution can definitely be daunting! I hope you find stuff you feel like you can try making at The Spiced Life!
I would want to try making a classic butter chicken next
I’d like to make a really good naan.
Beautiful dish with wonderful flavors, must try this lamb pasta dish soon!
I never even think that I can sub beef for lamb!
We love lamb and curry in our house, If I could choose only one meat to eat then lamb would be it! The recipes looks delicious, thanks for sharing 🙂
My husband loves ground lamb. It’s not a favorite of mine, but this recipe sounds like it might change my mind. Yumm.
Oh Laura, you had me a lamb. I love this meat, and it is such a great variation from regular old ground beef. I will have to add this to my list of what to use it in! Actually, I also just got a recipe from a friend that is for lamb lasagna. Will have to share that one once I make it, too! Thanks for the inspiration today!
I love pasta and I love your beautiful and healthy mix of ingredients and vegetables for this dish.
A must try for me.
Thanks for sharing the recipe.
what a fabulous fusion dish
Beautiful photo, the dish look and sounds tasty, and I want that green glass! =0
Incredible recipe! Easy and boat loads of flavor. I did cut the cayenne in half and it still had plenty zip. Instant favorite. Thank you!
Yay! I love that cookbook. So glad you enjoyed the recipe.