Bags of flavour in this one and not the flavours you would usually associate with spaghetti and mince.
Wine Suggestion: we like a crisp, clean and dry lager with this, partly because it reminds of a warm summer evening, of which we’re craving at the moment.
Harissa, tahini and lamb spaghetti – serves 4
- vegetable oil
- 1 large onion, finely chopped
- 6 fat garlic cloves, finely sliced
- 500g lamb mince
- 1 tbsp garlic granules
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 2 tbsp rose harissa
- 3 tbsp tahini
- 3 tbsp light soy sauce
- 300g spaghetti
- 4 scallions, finely sliced
- 2 tbsp toasted sesame seeds
Put a large frying pan over a medium-high heat and add a splash of vegetable oil. Add the onion and cook until soft and transparent, then add the garlic and continue cooking for a couple of minutes. Add the lamb mince to the pan and break it up with a wooden spoon. When it has broken up and lost it’s pinkness, add the garlic granules, curry powder and ground cumin. Stir to mix well through, then add the harissa, tahini and soy sauce. Season with salt and black pepper and mix together well. Continue cooking, stirring regularly, while you cook the spaghetti.
Cook the spaghetti in a large pan of salty water, then drain and reserve a good mugful of the cooking water.
Add the spagehtti to the lamb mince and mix well, then pour in enough pasta cooking water to loosen it. Add the scallions and sesame seeds and mix together, then serve.
(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)
Jono & Jules do food & wine 