Middle Eastern spiced lamb with pasta

  • 10 mins preparation
  • 14 mins cooking
  • Serves 6
  • Print


Middle Eastern spiced lamb with pasta
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1 tablespoon middle eastern spice mix
  • 600 gram lean lamb mince
  • 2/3 cup (160ml) beef stock
  • 500 gram farfalle pasta
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 cup mint leaves, chopped
  • finely grated rind of 1 lemon
  • 140 gram (1/2 cup) thick, plain yoghurt


Middle Eastern spiced lamb with pasta
  • 1
    Heat oil in a large, non-stick frying pan on medium. Add onion and garlic, cook, stirring occasionally, 3 minutes, until slightly softened.
  • 2
    Increase heat to high. Add spice and cook, stirring constantly, 1 minute, until fragrant. Add mince and cook, breaking up any lumps, 5 minutes, until browned. Reduce heat to low. Add stock and simmer, 5 minutes.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Drain, return to pan.
  • 4
    Add mince mixture, parsley, mint and lemon rind to pan and toss to combine. Top with yoghurt and serve.

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