Photo: Emiliano Vittoriosi
Spiced Lamb Ragu over Fresh Mint Fettuccine
19 ingredients
1 hr + 1 hr
6
openrecipes
This spiced lamb ragu has so much flavor with lots of coriander and cinnamon. When you put it over fresh, tender mint fettuccine it’s an absolute home run! I love that this dish is a nod to both my Lebanese Nana and my Italian Nana!
Estimated Nutrition (whole recipe, rough)
1054
Calories
49g
Protein
42g
Fat
118g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 whole FOR THE FETTUCCINE:
- 22 ounces, weight Mint Leaves
- 6 whole All-purpose Flour
- 1 pinch Eggs
- 1 pound Salt
- 1 teaspoon FOR THE RAGU:
- 1-¼ teaspoon Canola Oil, For Browning
- 1-¼ teaspoon Ground Lamb
- ¼ teaspoons Salt
- ½ teaspoons Coriander
- 1 pinch Cinnamon
- 1 whole Ground Ginger
- 2 teaspoons Cumin
- 1 Tablespoon Crushed Red Pepper Flakes
- 1 teaspoon Small Onion, Diced
- 1 teaspoon Minced Garlic
- ¼ cups Tomato Paste
- 2 cans Sriracha
- 8 whole Worcestershire Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes