Fragrant and flavorful lamb and leek pasta sauce
photo by IngridNL
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 2 tablespoons unsalted butter
- 2 cups leeks, chopped (white and pale green sections)
- 1 cup carrot, finely sliced
- 12 ounces ground lamb
- 1 cup white wine
- 2 cups peeled seeded and chopped ripe tomatoes or 2 cups canned tomatoes
- 1 bay leaf
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- salt
- fresh black pepper
-
yogurt sauce
- 2 cups plain yogurt
- 2 -3 cloves minced garlic
- 1⁄4 cup of fresh mint
directions
- Melt the butter.
- (Medium heat) Add the leek and carrot.
- Cook about 5 minutes Add the ground lamb.
- Cook until no longer pink.
- Add wine and increase heat to high.
- Cook and stir until the wine evaporates.
- Add tomatoes, bay leaf, cinnamon, cumin, coriander, salt and pepper.
- Reduce heat to simmer.
- Cover.
- Simmer for 2 hours.
- Prepare the yogurt sauce: Combine yogurt, garlic, and minced mint leaves.
- Allow to sit so that the flavour of the garlic opens into the yogurt.
- I know that two hours is a long time for the meat sauce to cook, but it is well worth it as the flavour of the spices opens out throughout the sauce.
- After the sauce is finished, boil the pasta you wish to use.
- Serve with the pasta sauce over the pasta, and drizzle the yogurt sauce over both.
- You can also use the yogurt sauce as a dressing over an accompanying salad.
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RECIPE SUBMITTED BY
IngridNL
Amsterdam, North Holland