Balkan-style Lamb Capunti with Tomato Sauce

Ingredients

In this Balkan adaptation, the traditional Italian lamb ragù is infused with Balkan spices to add a unique flavor profile. Additionally, the original recipe uses Italian pasta, while this adaptation incorporates capunti pasta, which is a traditional Balkan pasta shape. These modifications enhance the dish's taste and texture, creating a distinct Balkan twist on the Italian classic. We alse have the original recipe for Capunti con ragù d'agnello, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) capunti pasta 500g (1.1 lb) capunti pasta
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and diced red bell peppers. Sauté until the vegetables are softened.
3. 3.
   Return the lamb to the pot and add the canned diced tomatoes, tomato paste, paprika, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
4. 4.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
5. 5.
   While the lamb ragù is simmering, cook the capunti pasta according to the package instructions until al dente. Drain the pasta.
6. 6.
   Serve the lamb ragù over the cooked capunti pasta. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For tender and flavorful lamb, choose cuts from the shoulder or leg. Trim excess fat before cubing.
• Capunti pasta — If capunti pasta is not available, you can substitute it with fusilli or penne pasta.

Tips & Tricks

• To enhance the flavor of the lamb ragù, marinate the lamb cubes in olive oil, garlic, and Balkan spices for a few hours before cooking.
• For a spicier kick, add a pinch of chili flakes to the lamb ragù.
• Serve the dish with a side of Balkan-style pickled vegetables for a tangy contrast.

Serving advice

Serve the Balkan-style Lamb Capunti with a sprinkle of fresh parsley on top. Accompany it with a crusty bread to soak up the delicious sauce.

Presentation advice

Plate the dish by placing a generous portion of capunti pasta on the center of the plate and spooning the lamb ragù over it. Garnish with a sprig of fresh parsley for an attractive presentation.