Somali Spiced Lamb One-Pot Pasta

1.Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.

2.Add the chopped onion to the pot and sauté with the lamb until softened, about 4 minutes.

3.Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

4.Add the ground cumin, coriander, turmeric, cardamom, salt, and pepper. Stir well to coat the lamb and toast the spices for about 30 seconds.

5.Stir in the diced tomatoes (with their juice) and the tomato paste. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.

6.Pour in the 4 cups of broth. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer.

7.Add the dry pasta to the simmering broth. Stir well to ensure the pasta is submerged.

8.Cover the pot and let it simmer for 12-15 minutes, stirring every 3-4 minutes to prevent the pasta from sticking to the bottom. The liquid should reduce significantly and the pasta should be al dente.

9.If using, stir in the frozen peas during the last 2 minutes of cooking.

10.Remove the pot from the heat. Let it rest, covered, for 5 minutes to allow the sauce to thicken further.

11.Taste and adjust salt and pepper if necessary. Serve hot, garnished generously with fresh chopped cilantro.