Fettucine with moroccan-style lamb sauce

• Preparation time 10 minutes
• Cooking time 35 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 teaspoons minced garlic
• 3 teaspoons ground coriander
• 3 teaspoons ground cumin
• 500 g lamb mince
• 250 ml MAGGI All Natural Chicken Liquid Stock
• 400 g can crushed tomatoes
• 500 g sweet potato, peeled, cut into 2-cm cubes
• 2 zucchini, halved lengthways and thickly sliced
• 500 g fettucine

Method

1. Spray a large saucepan with oil and heat.
2. Cook onion and celery for 3-4 minutes, or until soft.
3. Add garlic and spices and cook for 1 minute more.
4. Add lamb and cook, stirring, for 5 minutes over high heat, or until browned, breaking up any lumps with back of wooden spoon.
5. Add stock, tomato and sweet potato.
6. Bring to the boil, reduce heat and simmer, partially covered, for 10 minutes.
7. Add zucchini and cook, uncovered, over medium heat for 15 minutes, stirring regularly, until vegetables are tender and sauce has thickened.
8. While sauce is simmering, cook pasta in a large saucepan of boiling water according to packet instructions.
9. Drain and serve topped with sauce.
10. Garnish with sliced spring onions, and chopped parsley, if desired.

HINT: This sauce will keep in the fridge for up to 2 days - in fact, the flavour improves if made ahead. It can also be frozen for up to 2 months

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: This sauce will keep in the fridge for up to 2 days - in fact, the flavour improves if made ahead. It can also be frozen for up to 2 monthsyes, Pasta, survival-from-the-fittestPasta