Sweet Lamb Bolognese
Recipe type: Hearty Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4
Basic Sauce:
  • 450g organic minced lamb; veggy alternative: red lentils
  • 2 big white onions
  • 1 tin of chopped tomatoes
  • 1 tube of tomato puree
  • pinch of salt and garlic granules
  • 2 garlic cloves, chopped finely
Optional Sauce Additions:
  • half a butternut squash, cubed
  • pinch of ground fenugreek
  • ½ tsp tandoori curry spice
  • pinch of paprika
  • 2 handfuls of fresh spinach
For the spice mix:
  • 1 tsp of coriander seeds
  • ½ tsp of cumin seeds
  • ½ tsp of fennel seeds
  • ½ tsp of dark mustard seeds
  • salt, pepper
  1. Chop & fry two big onions in olive oil until they are brown.
  2. Whilst this is going on chop half a butternut squash into cubes and steam for about 10-15 minutes, depending how mushy you like it. The longer you leave it the sweeter it gets.
  3. You can save time by using frozen (defrosted) butternut squash. This is what I did.
  4. Fry 450 g organic lamb mince. Add a bit of apple cider vinegar to tenderize the meat.
  5. Briefly roast the spices over a low heat, then grind them finely.
  6. Stir the spices into your bolognese sauce.
  7. Add the steamed butternut squash and let it simmer for 25 minutes or longer. It does actually taste even nicer, the longer it cooks.Towards the end add some chopped spinach.
  8. Adjust the seasoning if needed.
  9. Serve with pasta of your choice (I used rice pasta).
Vegetarian/ Vegan Alternative:
  1. Fry the onion. Boil the red lentils for 20 minutes. Add to the onion with the spice mix and fry for a few minutes. Then add the butternut squash pieces and simmer for 10 minutes. Towards the end mix in some chopped spinach leaves.
  2. Serve with rice pasta or boiled potatoes and a side salad.
Recipe by Candida Diet Plan at http://candidadietplan.com/sweet-lamb-bolognese/