Moroccan lamb ragu from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 200) by Colu Henry

  • shallots
  • carrots
  • ground cayenne pepper
  • ground cinnamon
  • ground coriander
  • ground cumin
  • parsley
  • tomato paste
  • canned tomatoes
  • ground lamb
  • chicken stock
  • Maldon salt
  • fusilli lunghi pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 23, 2019

    We liked this recipe. I followed instructions exactly except that I reduced the cayenne to 1/2 tsp, and that was plenty of heat. I wasn’t sure it was going to come together at first, because the sauce had lots of liquid, from the tomatoes, wine, and chicken broth- and it took a while to get a decent consistency. It also has a bit of a sour taste IMO, and I found it really needed the addition of the yogurt for it to come together and make sense to me. But with the yogurt, it was quite good. I had enough sauce for 1 lb of pasta.

  • MollyB on February 20, 2018

    This was fabulous! One of the best pasta recipes I've tried, and the one I've liked the most from this book so far. The heat from the cayenne blends perfectly with the other spices and the lamb to make a savory, umani-intense sauce. I was uncertain about the Greek yogurt on top when I read the recipe, but we tried it and it definitely added to the dish.

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