Moroccan Style Lamb Pasta
- Prep time 20Min
- Cook time 25Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 4
Harissa lamb meatballs with spaghetti and a zesty orange rocket salad.
Ingredients
-
450 g (6) thick Moroccan lamb sausages, casings removed and meat shaped into meatballs
-
350 g dried spaghetti
-
1 tbsp olive oil
-
2 garlic cloves, crushed
-
1 red onion, thinly sliced
-
2 tbsp harissa paste
-
1 × 400 g can cherry tomatoes
-
Zest and juice of 1 lemon
-
80 g baby rocket
-
1 Lebanese cucumber, sliced
-
1 orange, segmented (reserve the juice)
-
Parsley leaves, to serve
Method
-
Bring a large pot of salted water to a boil and cook the spaghetti according to the packet instructions. Once done, drain and keep warm, reserving a couple of tbsp of the pasta cooking water.
-
While the pasta cooks, lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Add the lamb meatballs and cook for 5–6 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
-
In the same pan, add half of the olive oil if needed and reduce the heat to medium. Cook the garlic and half of the sliced onion for 1–2 minutes until fragrant and softened.
-
Stir in the harissa paste, canned cherry tomatoes and lemon juice. Let the mixture simmer for 3–4 minutes until the sauce thickens slightly.
-
Add the cooked spaghetti, reserved pasta water and lamb meatballs to the pan. Season to taste and gently toss until everything is well combined and heated through.
-
In a separate bowl, combine the baby rocket, remaining onion, cucumber slices, orange segments and the reserved orange juice. Drizzle with the remaining olive oil, season lightly and toss to combine.
-
Serve the lamb meatball pasta with the fresh rocket salad on the side. Finish the pasta with lemon zest, parsley leaves and crumbled feta if desired.
