Aromatic Lamb & Tomato Sauce

1. Cook the lamb

Start by heating 1 tablespoon of the olive oil over medium-high heat in a large, wide, heavy pan. Add the ground lamb with 1/2 teaspoon of kosher salt, breaking up the meat with a spoon as it cooks. Cook until there's no pink visible, which should take about 3 to 4 minutes. Transfer the lamb to a sieve to drain the excess fat.

2. Cook the onion

In the same pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the thinly sliced onion and cook until it begins to soften, about 3 to 4 minutes. Reduce the heat to medium and continue cooking until the onion is golden, stirring often, for about 5 to 7 more minutes.

3. Add garlic and spices

Add the chopped garlic, paprika, cumin, cinnamon, and allspice to the onions, stirring until the mixture is fragrant, which should take around 30 seconds.

4. Combine sauce and broth

Pour in the marinara sauce and broth, then return the cooked lamb to the pan. Bring the mixture to a simmer, cover, and reduce the heat to maintain a gentle simmer. Let it cook for 45 minutes, stirring frequently.

5. Reduce the sauce

Uncover the pan and let it cook for a few more minutes until the sauce is slightly reduced and has a glistening finish.

6. Balance the flavors

Stir in the lemon juice, balsamic vinegar, and sugar. Taste and adjust the seasoning with more lemon juice, vinegar, sugar, or hot-pepper sauce as needed.

7. Add fresh herbs

Stir in the chopped parsley and mint.