Moroccan Style Tagliatelle Spaghetti
This dish is simply a meat Tagine base, the only difference is that I've used minced lamb and an extra amount of fresh tomatoes than I would use in a Tagine, some use a little tomato puree/paste instead of the extra tomatoes. It's your preference.Spaghetti is always a favourite with kids, I've always loved it but we don't usually have it very often so it's extra special when we do.
Ingredients
- 400 g minced lamb
- 1 large onion (diced small)
- ½ cup fresh coriander (chopped)
- ½ cup fresh parsley (chopped)
- 2 garlic cloves (grated)
- 4 fresh tomatoes (peeled and chopped)
- 1 tsp Salt (to taste)
- 1 tsp black pepper (or 2 chopped green chillies)
- ½ tsp saffron (or turmeric)
- ½ tsp sweet paprika
- ½ tsp ginger powder
- 1-2 tsp sugar (optional to balance the taste)
- 4 tbsp olive oil
- 1 large packet of tagliatelle spaghetti
- 1½ pints boiled water water mixed with 1 stock cube
Instructions
- Peel and chop the onion and place in a heated pan with the olive oil
- Stir fry the onions until browned then sprinkle in the minced lamb. Stir fry until browned.
- Add your chopped greens and garlic along with the seasoning and stir for a few minutes until mixed in.
- Add the chopped tomatoes before the spices start to stick onto the bottom of the pan.
- Then add the sugar, and stock, turn down to a low heat and let cook until meat is soft. (For every 1lb of pasta, bring 5/4 of water to a boil.)
- At this stage you add the Tagliatelle into the sauce and let boil, stirring occasionally to prevent sticking.
- When the Tagliatelle is almost cooked but not quite cooked yet, turn off the heat, cover the pot and let finish cooking while expanding into it's full shape.
- Garnish however you please and serve immediately for the best taste ;)