Spiced Lamb Ragu over Fresh Mint Fettuccine

Spiced Lamb Ragu over Fresh Mint Fettuccine

Spiced Lamb Ragu over Fresh Mint Fettuccine

By Jeanie and Lulu's Kitchen

May 7, 2014

Ingredients

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  • Spiced Lamb Ragu over Fresh Mint Fettuccine
  • I’m absolutely in love with this dish for so many reasons. Not only is it incredibly yummy, it’s a big nod to both of my wonderful grandmothers. The spiced lamb ragu is so Lebanese for Jeanie with the warm coriander and cinnamon. The tender, fresh mint fettuccine is all Italian for Lulu. Putting the two of them together was just a match made in culinary heaven.
  • For the Fresh Mint Fettuccine:
  • 7 large mint leaves
  • 22 oz all-purpose flour
  • 6 whole eggs
  • Large pinch of salt
  • For the Spiced Lamb Ragu:
  • Canola, for browning
  • 1 lb ground lamb
  • 1 tspn salt
  • 1 1/4 tspn coriander
  • 1 1/4 tspn cinnamon
  • 1/4 tspn ground ginger
  • 1/2 tspn cumin
  • Pinch of crushed red pepper flakes
  • 1 small onion, diced
  • 2 tspns minced garlic
  • 1 tblspn tomato paste
  • 1 tspn Sriracha
  • 1 tspn Worcestershire sauce
  • 1/4 cup red wine
  • 2 28 oz cans crushed tomato
  • 8 mint leaves, stacked on top of each other and rolled up tight, then sliced into thin ribbons for garnish
  • First, prepare the pasta dough. Get a small pot of water on the stove and bring it to a boil. Have a bowl filled with ice water handy. Boil the mint leaves for about a minute and then transfer them with a slotted spoon right into the ice water to stop the cooking. It’s the same as when you blanch vegetables! Take the leaves and either put them into a mortar, or into a food processor. If you are using a mortar, crush the leaves thoroughly with the pestle to make them into a paste. If you want to use the processor, you are basically going to puree the mint leaves into the same paste consistency.
  • The fresh mint crushed into a paste.
  • Take the flour and make it into a large well. Crack the eggs into the center of the well, along with the mint leaf paste and pinch of salt. Using a fork, beat the eggs while slowly incorporating the flour without breaking the well. Once a dough starts to form, bring it all together with your hands into a big ball of dough. Knead the pasta dough for about 2-3 minutes to really make sure it is beautiful and uniform. Wrap it in plastic, and let it rest for an hour. This lets the gluten in the flour relax to make it really tender.
  • Pretty ball of pasta dough!
Read the whole recipe on Jeanie and Lulu's Kitchen