This sweet and savoury spaghetti dish is packed full with Moroccan flavours that your tastebuds are just going to thank you for.
This is my pasta version of a Moroccan Tagine, same amazing flavours but made in half the time. Dried apricots, honey and pitted prunes give sweetness to the dish. The ground almonds give a crunchy texture element. The ground lamb is seasoned with turmeric, cinnamon and cumin seeds for that Moroccan flavour. And the parmesan gives a touch of saltiness as there is no added salt in this recipe.
Now I know what some of you may be thinking….this sounds kinda weird… sweet and savoury ingredients cooked altogether like that….but trust me this dish is unbelievably flavourful and once you try it you will definitely be making it again and again.
- 1 lb 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
- 1/3 cup pitted prunes diced small
- 1/3 cup dried apricots diced small
- 2 tablespoons honey
- 1 cup chicken stock
- 9 oz 250g dried spaghetti pasta
- 2 tablespoons chopped thyme
- ½ cup shaved parmesan cheese
- 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.
- 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.
- Pour into dutch oven to cover the ground lamb. Place the lid on the dutch oven and place in the oven for 1 hour.
- 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.