Fragrant And Flavorful Lamb And Leek Pasta Sauce - cooking recipe

Ingredients

2 tablespoons unsalted butter
2 cups leeks, chopped (white and pale green sections)
1 cup carrot, finely sliced
12 ounces ground lamb
1 cup white wine
2 cups peeled seeded and chopped ripe tomatoes or 2 cups canned tomatoes
1 bay leaf
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
salt
fresh black pepper
yogurt sauce
2 cups plain yogurt
2 -3 cloves minced garlic
1/4 cup of fresh mint

Preparation

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.