Mughlai Lamb Bolognese

Ingredients

• 250 g ground lamb
• 180 g penne pasta
• 1 tbsp garam masala
• 1 tsp fennel seeds
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 200 ml tomato puree
• 60 ml heavy cream
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 1 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat; add the chopped onion and sauté for 3‑4 minutes until translucent.

2. 2

   Stir in the minced garlic, fennel seeds, and garam masala, cooking for another minute to release aromatics.

3. 3

   Add the ground lamb, breaking it up with a spoon, and brown for 6‑8 minutes until fully cooked and lightly caramelized.

4. 4

   Pour in the tomato puree, season with salt and pepper, and bring to a gentle simmer; reduce heat and let it cook for 20 minutes, stirring occasionally.

5. 5

   Stir in the heavy cream and continue to simmer for 5 minutes until the sauce is rich and slightly thickened.

6. 6

   Meanwhile, cook the penne in salted boiling water according to package directions (about 10‑11 minutes) until al dente; drain, reserving a splash of cooking water.

7. 7

   Toss the cooked penne with the lamb ragù, adding a little reserved pasta water if needed to loosen the sauce.

8. 8

   Serve hot, garnished with optional chopped cilantro.