Pasta with Spice-Infused Ground Lamb and Green Peas

From Spices and Seasons: Simple, Sustainable Indian Flavors, by Rinku Bhattacharya (Hippocrene Books, Inc.) Yield:  4 servings
Prep Time:  10 minutes Cook Time:  40 minutes

Pasta with Spice-Infused Ground Lamb and Green Peas

“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.” —Rinkyu Bhattacharya

Ingredients

For the Keema Masala Sauce:

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 cloves

¾ pound ground lamb

1 teaspoon turmeric

1 teaspoon salt

4 medium tomatoes (about ¾ pound), cut into a dice

1 teaspoon red cayenne pepper powder

¾ cup frozen peas

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh cilantro

 

For the Pasta:

2 cups any pasta of your choice

Salt

1 tablespoon olive oil

Instructions

  1. 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.
  2. 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.
  3. Add the tomatoes and cayenne pepper powder and continue cooking the mixture for another 10 minutes, until the tomatoes turn nice and saucy.
  4. Add the peas and stir well. Add ½ cup of water and simmer for 20 minutes.
  5. 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.
  6. Mix the pasta with the sauce and serve immediately.

Kitchen Tips

  • When cooking the pasta, our Test Kitchen recommends using a tablespoon of salt for a large pot water.

 

Photo by Rinku Bhattacharya

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Comments

this sounds incredibly delicious! I can’t get enough of figs during the season, and what a great way to use them before they disappear!

chana apfelbaum - October 23, 2014