Compli-mince!

Glam up your mince. Use these quick and tasty recipes to give the budget-friendly protein an inspired makeover.

SPAGHETTI WITH LEBANESE-SPICED LAMB & PINE NUTS

PREP + COOK TIME 50 MINUTES SERVES 6

2 tablespoons extra virgin olive oil

1 medium onion (150g), chopped finely

800g minced lamb

2 cloves garlic, crushed

1 teaspoon ground sumac

1 tablespoon ground allspice

1 teaspoon mixed spice

¼ cup (70g) tomato paste

400g canned cherry tomatoes

500g wholemeal spaghetti

4 medium ripe tomatoes (640g), chopped finely

1 teaspoon finely grated lemon rind

½ cup (140g) Greek-style yoghurt

1/3cup (50g) pine nuts, toasted Parsley leaves, for serving

1 Heat oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 5 minutes or until softened and browned lightly. Add lamb, stirring with a wooden spoon or fork to break up any clumps. Cook mixture, stirring occasionally, for 8 minutes or until lamb is browned lightly. Discard excess liquid; continue to cook for a further 5 minutes until lamb is browned and moisture evaporates.

2 Stir in garlic, spices and tomato paste; cook for a further 3 minutes or until fragrant. Add canned tomatoes, bring to a simmer. Reduce heat to low; cook, covered, for 15 minutes or until sauce is thickened and lamb is tender.

3 Meanwhile, cook spaghetti in a large saucepan of boiling salted water following packet directions until tender. Drain, reserving 1/4cup (60ml) cooking liquid.