Serves: 2 as main course
FlexiPoints: 8

Suggested wine: A young spanish Verdejo or a Greco di Tufo
Special equipment: none

Difficulty: Easy
Time: 1.5 hours

Ingredients:
200g spaghetti
180g (lean) lamb
1.5 tsp mild curry
1 tsp dried wild fennel flowers
1 tsp mustard seeds
50 ml white wine
2 tbsp cream (30%)
2 tbsp olive oil
1 tbsp chopped parsley
1 tbsp pine-nuts
1 tbsp lemon juice
1 big garlic clove
Salt and pepper

Ingredient replacement:

Ingredient note: none

How-to:
1. Chop the lamb in small cubes trimming away the fat if needed. Let it marinate for an hour with all spices including some salt and pepper, the finely chopped garlic, the lemon and 1 tbsp of oil. Stir it well to be sure the (almost dry) marinate is well distributed
2. In an hot wok, add the remaining oil and stir fry the pine-nut and mustard seeds for 2’ or until the former are golden brown and the latter start popping. Add the lamb and keep cooking for 5’ or until cooked. Add the wine and let it reduce to half. Reduce the heat to minimum, and stir in the cream and parsley. Season with pepper to taste.
3. Boil the pasta two minuted less than indicated and finish it off on high heat in the sauce stirring continuously.
4. Serve immediately in deep warm dishes.