MOROCCAN LAMB RIGATONI

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Prep time: 30 minutes

Cook time: 35 minutes

Serves: 8

INGREDIENTS

1kg of lamb shoulder, cubed   

1 teaspoon of ground coriander 

1 teaspoon of fennel seed 

1 teaspoon of ground cumin 

2 teaspoons of sea salt 

1 onion cut into cubes 

3 cloves of garlic, chopped 

500mls of chicken stock  

3 tablespoons of Barilla Mediterranean Pesto 

2 tablespoons of Blue Hills honey

250g of Barilla Rigatoni 

½ cup of lemon juice 

 1 cup of dates  

Method

Step 1 

Coat the lamb with the spices and cook in a large saucepan until brown then add the onion and garlic to the pan and cook for another 5 minutes, then deglaze with stock, honey and lemon juice and add the pesto and salt then cover the lamb mixture with stock and cook, covered for 45minutes.

Step 2 

Add the rigatoni and dates and cook for a further 15 minutes  then serve with a squeeze of lemon juice.