Chef's Corner
Tagliatelle with Moroccan Style Lamb Sauce
Serves 4
Preparation time: 10 mins
Cooking time: 35 mins
Ingredients
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1 onion chopped
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3 stalks celery chopped
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2 tsp minced garlic
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3 tsp ground coriander
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3 tsp ground cumin
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250ml chicken stock
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500g minced lamb
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400g can chopped tomatoes
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1 medium sized sweet potato peeled and cut into 2 cm cubes
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2 courgettes halved lengthwise and thickly sliced
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320g (dry weight) tagliatelle
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Olive oil spray
Method
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Spray a large saucepan with oil and heat. Cook onion and celery for 3-4 minutes until soft. Add garlic and spices and cook for 1 minute more. Add lamb and cook stirring for 5 minutes over a high heat, or until browned, breaking up any lumps with a wooden spoon. Add stock, tomatoes and sweet potato.
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Bring to the boil, reduce heat and simmer partially covered, for 10 minutes. Add courgette and cook, uncovered, over a medium hear for 15 minutes stirring regularly until the vegetable are tender and the sauce has thickened.
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Meanwhile, cook pasta in large pan of boiling water according to packet instructions. Drain and serve topped with sauce and garnished with spring onions and chopped parsley if desired.
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