Tagliatelle with Moroccan Lamb


Tagliatelle with Moroccan Lamb

Serves 4
Preparation time: 10 mins
Cooking time: 35 mins


  • 1 onion chopped
  • 3 stalks celery chopped
  • 2 tsp minced garlic
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 250ml chicken stock
  • 450g minced lamb
  • 400g can chopped tomatoes
  • 1 medium sized sweet potato peeled and cut into 2 cm cubes
  • 2 courgettes halved lengthwise and thickly sliced
  • 320g (dry weight) tagliatelle
  • Olive oil spray


  • 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.
  • 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.
  • 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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