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Recipe Provided By
"Running to The Kitchen"Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground American Lamb
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon fennel seed
- Salt and pepper, to taste
- 2 large cloves garlic, minced
- 1 small yellow onion, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons tomato paste
- 1 tablespoon harissa paste
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1/2 head broccoli rabe, chopped
- 1/2 pound cooked cavatappi (or other similar shaped pasta)
Garnish
- Chopped mint, chopped basil, grated parmesan
Directions
In a large skillet over medium-high heat, add oil and American lamb; break up lamb into small pieces as it cooks. Cook until browned; some fat can be drained if desired. Add paprika, cumin, coriander, fennel, salt and pepper; stir to combine with the lamb. Add garlic, onion and thyme; stir and cook until onion is softened, about 3 minutes. Add tomato paste and harissa paste; stir until incorporated and cook 1 minute. Add broth, tomatoes and broccoli rabe; stir again until combined.
Cover the skillet; let cook until broccoli rabe is fork tender, about 5 minutes. Add cooked pasta; stir to combine and heat through.
Garnish with freshly chopped mint, basil and grated parmesan cheese before serving.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
