Prep 15 mins
Cook 2 hrs
THIS IS SO GOOD! My sweetie and I prepared this last night and enjoyed it thoroughly. It was so delicious. The leeks disappear and flavour the lamb sauce very lightly. The accompanying yogurt sauce is lovely drizzled over the meat sauce. Very very nice. This recipe is originally from James McNair's favorites with some slight adaptations. In his cookbook, this is served with stuffed leek pasta, whereas we had it with fresh linguini and it was wonderful.
- 2 tablespoons unsalted butter
- 2 cups leeks, chopped (white and pale green sections)
- 1 cup carrot, finely sliced
- 12 ounces ground lamb
- 1 cup white wine
- 2 cups peeled seeded and chopped ripe tomatoes or 2 cups canned tomatoes
- 1 bay leaf
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- fresh black pepper
- 2 cups plain yogurt
- 2 -3 cloves minced garlic
- 1⁄4 cup of fresh mint
- Melt the butter.
- (Medium heat) Add the leek and carrot.
- Cook about 5 minutes Add the ground lamb.
- Cook until no longer pink.
- Add wine and increase heat to high.
- Cook and stir until the wine evaporates.
- Add tomatoes, bay leaf, cinnamon, cumin, coriander, salt and pepper.
- Reduce heat to simmer.
- Simmer for 2 hours.
- Prepare the yogurt sauce: Combine yogurt, garlic, and minced mint leaves.
- Allow to sit so that the flavour of the garlic opens into the yogurt.
- I know that two hours is a long time for the meat sauce to cook, but it is well worth it as the flavour of the spices opens out throughout the sauce.
- After the sauce is finished, boil the pasta you wish to use.
- Serve with the pasta sauce over the pasta, and drizzle the yogurt sauce over both.
- You can also use the yogurt sauce as a dressing over an accompanying salad.