Name: Tahini and lamb spaghetti
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 spring onions chopped; 20 g chopped; 2 garlic cloves; ½ green chilli; 2.5 ml salt; 500 g lamb mince or beef if you prefer; 20 ml za'atar spice; 10 ml olive oil; 500 ml brussel sprouts halved; 250 g spaghetti; 60 ml tahini paste; 60 ml lemon juice; 250 ml cream; ½ green chilli; 1 garlic clove crushed; salt and freshly ground black pepper; 60 ml pine nuts toasted; chopped

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Ingredients (18)

FOR THE MEATBALLS:

2	spring onions — chopped
20 g	chopped
2	garlic — cloves
½	green chilli
2.5 ml	salt
500 g	lamb mince — or beef if you prefer
20 ml	za'atar spice
10 ml	olive oil
500 ml	brussel sprouts — halved
250 g	spaghetti
60 ml	tahini paste
60 ml	lemon juice
250 ml	cream
½	green chilli
1	garlic clove — crushed
	salt and freshly ground black pepper

TO SERVE:

60 ml	pine nuts — toasted
	chopped

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Method:

For the meatballs, combine the spring onions, mint, garlic, chili and salt in a food processor and blend until fine.

Combine it with the mince and Za’atar and form into 20 meatballs.

Heat the oil in a large pan over medium heat.

Fry the meatballs, in batches, for 6 mins.

Turn them over and fry for a further 5-6 mins until cooked through.

Remove the meatballs with a slotted spoon, add the Brussels sprouts and fry 5-6 mins until tender.

Season it to taste.

For the pasta, cook the spaghetti in salted boiling water until al dente, 10-12 mins.

Strain.

Add the tahini paste and lemon juice to a pot over medium heat.

Cook for 1 minute, whisk in the cream, chili and garlic and simmer, 2 mins.

Add the pasta and season it to taste.

To serve, add a portion of pasta to each serving dish and top it off with the Brussels sprouts and meatballs.

Scatter some pine nuts and mint on top.

TIP: For a dairy-free alternative, simply replace the cream with coconut cream.

ALSO TRY:

Leg of lamb with herb butter

1 Hr 40 mins 1 Preheat the oven to 160 °C. Grease a large roasting pan. 2 Potatoes Place potatoes and onion in the pan, season with salt and black pepper and pour over the vegetable stock. 3 Meat Mix the garlic, thyme, rosemary and butter in a bowl.