Morrocan Spaghetti
  • 1lb 2oz(500g) ground lamb
  • 2 tablespoons olive oil
  • 1 red onion finely sliced
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 tablespoon cumin seeds toasted
  • ½ cup ground almonds
  • 1 cup orange juice
  • ⅓ cup pitted prunes diced small
  • ⅓ cup dried apricots diced small
  • 2 tablespoons honey
  • 1 cup chicken stock
  • 9oz (250g) dried spaghetti pasta
  • 2 tablespoons chopped thyme
  • ½ cup shaved parmesan cheese
  1. Heat oven to 320 (160C)Heat 1 tablespoon of olive oil in a medium saucepan and brown the ground lamb then transfer to a dutch oven.
  2. In the same saucepan heat the remaining 1 tablespoon of olive oil and sauté the red onion until soft. Add the turmeric, cinnamon, cumin seeds, ground almonds, orange juice, prunes, apricots, honey and chicken stock. Bring to the boil whilst stirring.
  3. Pour into dutch oven to cover the ground lamb. Place the lid on the dutch oven and place in the oven for 1 hour.
  4. In the meantime cook the spaghetti as per instructions. To serve mix the spaghetti and ground lamb mixture together in a large mixing bowl and stir in the thyme. Divide into four bowls and top with shaved parmesan.
This is a great recipe to make up in a larger batch and freeze down. For a great gluten free option serve over quinoa instead of spaghetti.
Recipe by Almond to Zest at