Fusilli with lamb, red onion and cumin
4 servings
30 minutes
Fusilli with lamb, red onion, and cumin is a dish that combines the aromas of Italy with Eastern spicy notes. The twisted fusilli pasta holds the rich meat sauce well, infused with the flavors of lamb, sweet red onion, and the spiciness of cumin. A light acidity from balsamic vinegar and warm hints of cinnamon and paprika add depth to the sauce, making it particularly appetizing. This dish is perfect for a cozy family dinner or a meal with friends when you want something simple yet refined. Serve hot to fully reveal the richness of flavors.
1
Slice the onion into feathers. Sauté it in olive oil over medium heat for 3-4 minutes. Transfer to a plate and set aside.
- Red onion: 2 heads
- Olive oil: 2 tablespoons
2
Cut the chili into half rings (with or without seeds). In the pan where the onion was fried, add oil, heat it up strongly and add the minced meat, spices, and chili; mix well. Fry the minced meat over high heat, stirring constantly, for 5-7 minutes.
- Chili pepper: 0.5 piece
- Minced lamb: 400 g
- Zira: to taste
- Ground cinnamon: pinch
- Sweet paprika: to taste
3
Sprinkle the minced meat with vinegar, add onion, sugar, and salt. Add the boiled fusilli to the pan, mix and serve.
- Balsamic vinegar: 1 teaspoon
- Red onion: 2 heads
- Brown sugar: 0.5 teaspoon
- Salt: to taste
- Fusilli pasta: 500 g