Recipes

PAPPARDELLE WITH LAMB
  • Ingredients
  • 1 full load of pasta dough made into pappardelle
  • 1/2 cup olive oil
  • 4 pounds boneless lamb
  • 4 onions, sliced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground tumeric
  • 3 tablespoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon saffron
  • 5 carrots, sliced
  • 2 peeled turnips, cubed
  • 8 tomatoes, chopped
  • 1 cup cooked chickpeas
  • 1 cup cooked fava beans
  • 2 zucchinis, cubed
  • 1 green cabbage, sliced
  • 1 cup raisins
Directions
  1. Make papparadelle and set aside
  2. Trim excess fat from lamb and cut into one-inch cubes
  3. In a Dutch oven, cook the lamb and the onions in the olive oil until the meat begins to brown
  4. Add the spices and enough water to cover the meat
  5. Bring to a boil, then reduce the heat, cover the pot and let simmer for 45 minutes
  6. When the meat has cooked for 45 minutes, add the rest of the ingredients and simmer until vegetables are tender
  7. Meanwhile, cook the pappardelle, drain, and transfer to a heated serving platter
  8. To serve, top the pasta with the lamb sauce and serve immediately.


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