Big flavours in this pasta dish by Sabrina Ghayour – modelled on a samosa which is no bad thing.
Wine Suggestion: we are on a bit of a Grenache kick at the moment and really revelling on the subtleties and various expressions this grape can give … alongside it working with a variety of dishes, especially with warm spices at the core. Tonight we opened the Paradou Grenache from Chateau Pesquie, which comes from Provençal vineyards and is joyously youthful, fruit forward and balanced with a fresh acidity.
Samosa Pasta – serves 3 to 4
- vegetable oil
- 1 large onion, finely chopped
- 250g beef mince
- 1 heaped tsp garlic granules
- 1 tsp cumin seeds
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp chilli flakes
- 3 tbsp tomato purée
- 200ml warm water
- 3 handfuls of frozen peas
- 250g farfalle pasta
- 15g coriander, leaves picked and roughly chopped
Warm some vegetable oil in a large frying pan, then fry the onions with a pinch of salt until soft and starting to colour. Add the beef mince and break it up with a wooden spoon, then add the garlic granules, all the spices, the tomato purée and plenty of black pepper. Stir-fry the mince for a few minutes, then pour in the warm water and stir-fry again until mostly evaporated. Stir in the peas, then turn off the heat.
Cook the pasta in lots of salty water. When it’s cooked scoop out the pasta with a slotted spoon and add to the beef mixture over a medium-high heat. You can add a little more pasta water if needed. Season to taste, then stir in the coriander and serve.
(Original recipe from Flavour by Sabrina Ghayour, Aster, 2023.)
Jono & Jules do food & wine 