Strozzapreti with lamb ragù from Food & Wine Magazine, April 2012: Special Wine Issue (page 106) by Michael Mina

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Notes about this recipe

  • Rutabaga on July 23, 2014

    Since we don't typically eat lamb, I used ground turkey, my go-to ground meat. Also, as I had no cheesecloth on hand, I ground the toasted spices with a mortar and pestle and simply added them to the sauce. Finally, as I didn't have harissa, I substituted a small amount of pipelchuma (recipe from Jerusalem). I can see how lamb would really meld well with this flavor combination; it was delicious with ground turkey, but the meat didn't really bring anything to the flavor of the dish, whereas I think think the richness of ground lamb would be great in combination with the fennel, mint, and peppelr flavors. This would be a terrific dish for a small crowd, something different from the typical spaghetti with marinara.

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