Eritrean-style Pasta with Spiced Lamb Sauce

Ingredients

In this Eritrean adaptation, the traditional Italian pasta alla Norcina is transformed by incorporating Eritrean spices and flavors. The original dish typically features Italian sausage, cream, and Parmesan cheese. However, in this Eritrean version, lamb is used instead of sausage, and the sauce is enriched with a blend of Eritrean spices, giving it a distinctively different taste profile. We alse have the original recipe for Pasta alla Norcina, so you can check it out.

• 500g (1.1 lb) lamb, diced 500g (1.1 lb) lamb, diced
• 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
• 2 teaspoons berbere spice blend 2 teaspoons berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 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

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the diced lamb and cook until browned on all sides. Remove the lamb from the pan and set aside.
2. 2.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the berbere spice blend, ground cumin, and paprika to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pan and mix it with the spiced onion mixture.
5. 5.
   Pour in the canned diced tomatoes and season with salt and pepper. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and let the sauce simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
7. 7.
   While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
8. 8.
   Once the lamb sauce is ready, add the cooked pasta to the pan and toss it with the sauce until well coated.
9. 9.
   Serve the Eritrean-style pasta in bowls, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose lamb cuts that are suitable for slow cooking, such as shoulder or leg. Trim any excess fat before dicing.
• Berbere spice blend — If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, coriander, cardamom, fenugreek, cinnamon, and cloves.

Tips & Tricks

• Adjust the spiciness of the dish by adding more or less berbere spice blend according to your preference.
• For a creamier sauce, you can stir in a tablespoon of yogurt or coconut milk at the end.
• Experiment with different types of pasta shapes to add variety to the dish.
• If lamb is not readily available, you can substitute it with beef or chicken.
• Serve the pasta with a side of Eritrean injera bread for an authentic experience.

Serving advice

Serve the Eritrean-style pasta hot, garnished with fresh cilantro or parsley. Accompany it with a side of injera bread and a fresh salad for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some extra berbere spice blend on top of the pasta before serving. You can also drizzle a little olive oil over the dish for a glossy finish.