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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 pound 16 oz fusilli
  • 1 pound 16 oz ground lamb
  • 1 medium onion chopped
  • 2 medium tomatoes chopped
  • 2 tablespoons tomato paste
  • 1 pound frozen chopped spinach thawed and squeezed dry
  • 2 tablespoons olive oil
  • 2 teaspoons seasoning powder
  • 2 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper adjust to taste
  • Salt and ground black pepper

Instructions

  • Heat a large, deep skillet over medium-high heat.
  • Add the ground lamb and cook, breaking it up with a spoon, add the oil when the moisture cooks down keep stirring it until it brown and caramelized.
  • Add the onion and tomato paste. Cook, stirring, until the onion softens and the paste darkens slightly.
  • Add the chopped tomatoes and cook until they break down and become saucy.
  • Stir in the seasoning powder, cumin, coriander, cayenne and garlic . Cook for a minute so the spices release their aroma.
  • Add the spinach and stir well.
  • Season with salt and pepper, then simmer for a few minutes until everything is heated through and the flavors come together.
  • Meanwhile, cook the fusilli according to the package directions. Reserve about 1/2 cup of the pasta water, then drain.
  • Add the pasta to the sauce and toss until evenly coated.
  • If it seems dry, loosen it with a splash of the reserved pasta water.
  • Taste, adjust the salt, pepper, and heat, and serve hot.

Notes

  • Don’t rush the lamb. Let it sit undisturbed for a minute or two between stirs so it browns instead of steaming.
  • Squeeze the spinach dry. Frozen spinach holds a lot of water, and squeezing it keeps the sauce rich instead of watery.
  • Start the pasta water early. Put the pot on to boil when you start browning the lamb so both are ready together.
  • Save some pasta water. The starch helps the sauce cling to the fusilli.
  • Adjust the heat. Start with less cayenne if you’re serving children or guests who prefer mild food, and add more at the end.
  • Spoon off excess fat. If the lamb releases a lot of fat, drain some before adding the onion.
  • Make it a meal. Serve with a simple cucumber and tomato salad and a squeeze of lemon to balance the richness.
  • Storing leftovers. Keep in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.