Spicy Lamb And Cumin Noodles

• adagok: Serves 4 to 6
• aktív idő: 45 mins

Hozzávalók

2 tablespoons cumin seeds"

1/2 cup (120 ml) olive oil

3 large shallots, thinly sliced

Diamond Crystal kosher salt

2 tablespoons double- concentrated tomato paste

1 tablespoon smoked paprika

1 teaspoon red pepper flakes

1 pound (455 g) ground lamb

1pound (455 g) pappardelle*

½ cup (25 g) roughly chopped fresh mint, plus more for serving

"INSTEAD OF

Cumin seeds, use ground cumin

Shallots, use 1 medium red onion plus 3 garlic cloves, thinly sliced

Smoked paprika, use regular paprika

Red pepper flakes, use Kashmiri red chili powder or Aleppo chili flakes

Pappardelle, use another large pasta

Útmutatók

METHOD

Coarsely grind the cumin seeds in a mortar and pestle; set aside.

Heat the olive oil in a large, high-sided skillet over medium-high heat. Add the shallots and season with salt. Cook, stirring occasionally, until the shallots have softened and are beginning to brown around the edges, 6 to 9 minutes. Add the tomato paste and stir to coat the shallots. Cook, stirring often, until the tomato paste has darkened in color, about 3 minutes. Add the smoked paprika, red pepper flakes, and ground cumin seeds. Stir and cook until the spices are fragrant, about 30 seconds. Add the ground lamb and break it up into small pieces with wooden spoon. Season with salt. Continue to cook, stirring occasion- ally, until the lamb is cooked through, about 5 minutes. Reduce the heat to low and keep warm.

Meanwhile, cook the pappardelle in a large pot of generously salted boiling water until just al dente. Using tongs, transfer the pasta into the lamb mixture along with 1 cup (240 ml) of the pasta water and the mint. Cook over medium-low heat, tossing and adding more pasta water, 11 needed, to loosen the sauce until it coats the pasta, about 2 minutes. Taste and add more salt as needed.

Divide the pasta among bowls and finish with more mint.

Jegyzetek

While rich and meaty similar to a bolognese, these spicy lamb and cumin noodles aren't as saucy as a traditional meat sauce. The earthy, spiced oil made with frizzled shallots and caramelized tomato paste creates a deeply flavorful, slippery and silky coating for the wide pappardelle noodles. Another key note: the ground lamb and cumin. A flavor com- bination inspired by the classic Northern Chinese cumin lamb noodles. it's one I'm quite familiar with thanks to Rishma's Pilau (page 143), So. like bolognese and cumin lamb noodles, but actually not like bolognese and cumin lamb noodles at all.