Tahini and lamb spaghetti

Food24
4 servings Prep: 25 mins, Cooking: 30 mins

By Food24 June 08 2018
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Ingredients (19)

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 fresh chillies — 573
500 ml brussel sprouts — halved
for the pasta:
250 g pasta — spaghetti
60 ml tahini paste
60 ml lemon juice
250 ml cream
½ green chilli
1 garlic — 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.

 

 



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