SERVES 6
GET IT TOGETHER For the lamb sauce (which is like a ragù and could be served with pasta or flatbread as well), have ready 1kg minced lamb and 400ml sieved fresh orange juice. Peel and finely chop 4 shallots and 3 garlic cloves. Heat 2 tbsp olive oil in a large pan over a medium heat and fry the shallots for a minute or so until softened and translucent, stirring frequently, then stir in the garlic followed by ⅓ tsp each ground allspice and ground cinnamon and fry for a minute more. Add the lamb mince, turn up the heat and fry until the meat changes colour. Add the orange juice, followed by 2 heaped tbsp tomato purée, some salt and a little cayenne pepper, bring to the boil, then cover and cook over a low heat for 1 hour. Leave the ragù to stand for 5 minutes. Skim off any excess fat and stir in a large handful each of chopped fresh flat-leaf parsley and coriander. Finish with lots of chopped spring onions (about 16) stir-fried in a little oil for a few minutes until softened, then scattered over. Serve the ragù with courgetti or thin pared courgette ribbons or other vegetable noodles. It also works well with roasted aubergines and warmed pittas or Middle Eastern breads.