Shaaria with Spiced Lamb and Tomato Sauce

Ingredients

• For the spiced lamb: For the spiced lamb:
• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 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 turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the pasta: For the pasta:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 150ml (2/3 cup) water 150ml (2/3 cup) water
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Mix well to coat the lamb evenly with the spices.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the spiced lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the skillet and set aside.
3. 3.
   In a mixing bowl, combine the flour and salt for the pasta. Gradually add the water, mixing with your hands until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. 4.
   Divide the dough into small portions and roll each portion into a thin sheet. Cut the sheets into thin strips to make the pasta.
5. 5.
   Bring a large pot of salted water to a boil. Cook the pasta for about 3-4 minutes, or until al dente. Drain and set aside.
6. 6.
   In the same skillet used for the lamb, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
7. 7.
   Add the canned diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Return the cooked lamb to the skillet and simmer for an additional 5 minutes to allow the lamb to absorb the flavors of the sauce.
9. 9.
   Serve the spiced lamb over a bed of freshly cooked pasta. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender results, marinate the lamb in the spice mixture for at least 1 hour, or overnight in the refrigerator.
• Pasta — Be sure to roll the pasta dough thin enough to achieve the desired texture. If the dough is too thick, the pasta may become chewy and dense.
• Tomato sauce — Adjust the seasoning of the tomato sauce according to your taste preferences. You can add a pinch of chili flakes for a spicier kick.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of spices used in the lamb marinade.
• To save time, you can use store-bought pasta instead of making it from scratch.
• For a touch of freshness, squeeze some lemon juice over the dish before serving.
• Serve with a side of Sudanese salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Shaaria with Spiced Lamb and Tomato Sauce hot, garnished with fresh cilantro. Accompany it with a side of Sudanese salad and warm bread for a satisfying meal.

Presentation advice

Arrange the cooked pasta on a large serving platter, creating a bed for the spiced lamb. Place the lamb on top of the pasta and generously spoon the tomato sauce over it. Garnish with fresh cilantro leaves for a pop of color.