Pasta with Spice-Infused Ground Lamb and Green Peas
Recipe shared courtesy of Hippocrene Books; from Rinku: 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.
Fusion, Indian, Italian
For the keema masala sauce:
¼cupoil,preferably olive oil
1large white onion,preferably Spanish or sweet vidalia, chopped
1tablespoonfreshly grated ginger
11½-inch cinnamon stick
2 or 3green cardamom pods,bruised
4(3/4 lb) medium tomatoes, diced
1teaspoonred cayenne pepper powder
2tablespoonschopped fresh basil
For the pasta
2cupsany pasta of your choice
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.
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.
Add the tomatoes and cayenne pepper powder and continue cooking the mixture for another 10 minutes, until the tomatoes turn nice and saucy.
Add the peas and stir well. Add ½ cup of water and simmer for 20 minutes.
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.
Mix the pasta with the sauce, mix in the basil and cilantro and serve immediately.