Taginey Lamb Pasta Sauce

From MKGFood
Jump to navigation Jump to search

Adapted from Moroccan Lamb Tagine from MyRecipes and Italian Lamb Pasta Sauce.


  • 2 pounds ground lamb
  • Olive oil (as needed)
  • 1 onion, diced
  • 2 cloves or 8 small cloves garlic, peeled and crushed (via garlic crusher)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/3 tsp ground turmeric
  • 1/3 tsp ground cinnamon
  • 1 chunk minced fresh young (Hawaiian) ginger
  • 1/4 teaspoon cayenne
  • 2 28 oz cans of ground tomatoes
  • 2 14 oz cans of fire roasted chunky tomatoes
  • 2 14 oz cans of fire roasted petite diced tomatoes
  • Kosher Salt to taste
  • 1/3 cup pitted kalamata olives
  • 2 anchovy filets
  • 3/4 small quick preserved lemon
  • Soy sauce (to taste)


  1. Brown ground lamb. Put browned lamb into a bowl. Cook off water from juices. Use fat and olive oil (if needed) to cook onions and herbs (below).
  2. Add onions and garlic to pan. Stir frequently over medium heat until onions begin to get limp, 3 to 5 minutes.
  3. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds.
  4. Add lamb back, stirring, then salt, then tomatoes (including juices), and rinse out the cans with a little water (into the sauce).
  5. Add preserved lemon, anchovies and olives.
  6. Bring to a boil over high heat. Reduce sauce, adding more cans (depending on size of pot) until the sauce is the desired consistency.
  7. As sauce develops, add salt, soy, preserved lemons to taste (especially to balance out sweetness from the tomatoes).