North African Spiced Pasta with Lamb

Ingredients

In this North African adaptation, the original Croatian dish of Kraljevski pljukanci is transformed by incorporating the vibrant spices and flavors of North African cuisine. The traditional Croatian ingredients are replaced with North African staples such as cumin, coriander, paprika, and harissa, giving the dish a distinctively aromatic and spicy profile. We alse have the original recipe for Kraljevski pljukanci, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• Salt and pepper, to taste Salt and pepper, to taste
• 400g (14 oz) pasta of your choice 400g (14 oz) pasta of your choice
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Greek yogurt, for serving Greek yogurt, for serving

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the lamb pieces to the pan and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, and ground cinnamon over the lamb. Stir well to coat the meat evenly with the spices.
4. 4.
   Pour in the canned diced tomatoes and harissa paste. Season with salt and pepper to taste. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pan, and let the lamb simmer for about 1 hour, or until tender.
6. 6.
   While the lamb is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
7. 7.
   Once the lamb is tender, add the cooked pasta to the pan and toss gently to coat the pasta with the flavorful sauce.
8. 8.
   Serve the North African spiced pasta with lamb hot, garnished with fresh cilantro or parsley, and a dollop of Greek yogurt on the side.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before cooking.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• To enhance the flavors, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 15 minutes to allow the liquid to reduce.
• Serve the dish with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• Feel free to add vegetables such as bell peppers or zucchini to the dish for added color and nutrition.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the North African spiced pasta with lamb hot, garnished with fresh cilantro or parsley, and a dollop of Greek yogurt on the side. Accompany it with warm crusty bread to soak up the flavorful sauce.

Presentation advice

Present the dish in a vibrant and colorful manner by arranging the pasta and lamb on a large serving platter. Garnish with a sprinkle of fresh herbs and a drizzle of olive oil for an appetizing appearance.