Melt the butter.
(Medium heat) Add the leek and carrot.
Cook about 5 minutes Add the ground lamb.
Cook until no longer pink.
Add wine and increase heat to high.
Cook and stir until the wine evaporates.
Add tomatoes, bay leaf, cinnamon, cumin, coriander, salt and pepper.
Reduce heat to simmer.
Cover.
Simmer for 2 hours.
Prepare the yogurt sauce: Combine yogurt, garlic, and minced mint leaves.
Allow to sit so that the flavour of the garlic opens into the yogurt.
I know that two hours is a long time for the meat sauce to cook, but it is well worth it as the flavour of the spices opens out throughout the sauce.
After the sauce is finished, boil the pasta you wish to use.
Serve with the pasta sauce over the pasta, and drizzle the yogurt sauce over both.
You can also use the yogurt sauce as a dressing over an accompanying salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	976.31 Kcal (4088 kJ)
Calories from fat	526.69 Kcal
		% Daily Value*
Total Fat	58.52g	90%
Cholesterol	186.55mg	62%
Sodium	303.85mg	13%
Potassium	1808.5mg	38%
Total Carbs	48.03g	16%
Sugars	24.81g	99%
Dietary Fiber	9.88g	40%
Protein	41.1g	82%
Vitamin C	49.9mg	83%
Vitamin A	2.3mg	75%
Iron	184.5mg	1025%
Calcium	542.1mg	54%

Amount Per 100 g
Calories	110.04 Kcal (461 kJ)
Calories from fat	59.37 Kcal
		% Daily Value*
Total Fat	6.6g	90%
Cholesterol	21.03mg	62%
Sodium	34.25mg	13%
Potassium	203.84mg	38%
Total Carbs	5.41g	16%
Sugars	2.8g	99%
Dietary Fiber	1.11g	40%
Protein	4.63g	82%
Vitamin C	5.6mg	83%
Vitamin A	0.3mg	75%
Iron	20.8mg	1025%
Calcium	61.1mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.6

Points
23

PointsPlus

Good Points

saturated fat free,
very low sodium

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