Step 1

Toast the caraway seeds in a small skillet over medium-high heat to bring out their nutty flavor. Give them extra attention while cooking; otherwise, they'll be burnt before you know it! Transfer the seeds to a mortar and crush them with the pestle; add the seven spices, turmeric, and paprika, and give it a good mix. Keep aside!

Step 2

Bring a large dutch oven pot to life over high heat and add some olive oil. Place the lamb pieces into the pan, just enough to get golden brown on each side - about 4 minutes per side! Remove and keep aside.

Step 3

In the same pot, add the onion and saute for 4 minutes until soft, followed by the chopped jalapenos and minced garlic. Add the spices and mix well. Return the lamb pieces to the pot and mix them all together.

Step 4

Add the tomato paste, and mix with lamb and spice. Pour the warm water. Bring to a boil season with the salt. Lower the heat and simmer until the lamb is tender. It takes about 50-60 minutes.

Step 5

Add the pasta, mix gently with the lamb, bring the heat to medium, and cook until the pasta is tender and absorbs the goodness of the broth. Enjoy!