Malooga with Spiced Lamb and Tomato Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the spiced lamb: For the spiced lamb:
• 1 lb (450g) lamb, cut into small cubes 1 lb (450g) lamb, cut into small cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the tomato sauce: For the tomato sauce:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• For garnish: For garnish:
• Fresh cilantro, chopped Fresh cilantro, chopped
• Lemon wedges Lemon wedges

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and add the eggs and water. Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes until smooth. Cover and let rest for 30 minutes.
2. 2.
   In the meantime, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic for the spiced lamb. Sauté until golden brown.
3. 3.
   Add the lamb cubes to the skillet and cook until browned on all sides. Stir in the ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors. Remove from heat and set aside.
4. 4.
   For the tomato sauce, heat olive oil in a separate saucepan over medium heat. Add the chopped onion and minced garlic. Sauté until translucent.
5. 5.
   Add the diced tomatoes, tomato paste, ground cumin, ground coriander, paprika, sugar, salt, and black pepper to the saucepan. Stir well to combine and simmer for 15-20 minutes until the sauce thickens.
6. 6.
   While the sauce is simmering, roll out the pasta dough on a floured surface until very thin. Cut into small squares or desired shape.
7. 7.
   Bring a large pot of salted water to a boil. Cook the pasta squares for about 2-3 minutes until al dente. Drain and set aside.
8. 8.
   To serve, place a portion of cooked pasta on a plate, top with spiced lamb, and drizzle with tomato sauce. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Pasta — Ensure the pasta dough is kneaded until smooth to achieve the desired texture. If the dough feels too dry, add a little more water. If it feels too sticky, add a sprinkle of flour.
• Lamb — For tender lamb, choose cuts from the shoulder or leg. Trim any excess fat before cooking to avoid greasiness.
• Tomatoes — Use ripe and flavorful tomatoes for the sauce. If fresh tomatoes are not available, canned diced tomatoes can be used as a substitute.
• Spices — Adjust the spice quantities according to personal preference. Feel free to add more or less of each spice to suit your taste.
• Garnish — Fresh cilantro adds a refreshing touch to the dish. If cilantro is not preferred, parsley can be used as an alternative.

Tips & Tricks

• To save time, the pasta dough can be prepared in advance and refrigerated until ready to use.
• For a spicier kick, add a pinch of chili flakes or cayenne pepper to the spiced lamb.
• If lamb is not available, this dish can also be made with beef or chicken.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Serve Malooga with warm flatbread or pita for a complete meal.

Serving advice

Malooga is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by a fresh salad or steamed vegetables. Provide lemon wedges on the side for a tangy burst of flavor.

Presentation advice

For an appealing presentation, arrange the cooked pasta squares neatly on the plate. Place the spiced lamb on top and drizzle the tomato sauce over it. Garnish with a sprinkle of fresh cilantro for a pop of color. Serve with lemon wedges on the side for an inviting touch.