2 tablespoons olive oil
1-1/2 – 2 pounds ground lamb
¾ teaspoon pepper
½ teaspoon oregano
2 teaspoons minced garlic
1 onion, finely chopped
1 cinnamon stick
1 small red chile pepper, finely chopped
3 tablespoons tomato paste
¼ cup sliced black olives
1 cup white wine
1-1/2 cups soy milk or nondairy dreamer
½ teaspoon nutmeg
1 pound penne

Heat oil in a large Dutch oven over a high heat.  Add lamb and brown, breaking into pieces as you go.  Add the pepper, oregano, garlic, onion, cinnamon and stick and chile pepper.  Cook to about 10 minutes. Stir in the tomato paste and olives.  Add the wine and cook over high heat for about 2 minutes. Add the soy milk or nondairy creamer and bring to a boil; reduce heat and simmer for about 20 minutes.  Stir in nutmeg.  Cook water according to package directions.  Discard cinnamon stick and pour sauce over pasta.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!