tagliatelle* with lamb sauce (serves 4) 1¼ lbs (600 g) leg of lamb cut into ¾ inch (2 cm) cubes 1 tablespoons olive oil 1 green pepper, diced 1 onion, diced 1 carrot, diced 2 teaspoon caraway seeds salt, black pepper, cayenne pepper 12 oz (350 ccm) chicken stock 8 oz (¼ l) buttermilk 1½ tablespoons cornflour 8 oz (250 g) tagliatelle 1.  In a heavy-bottomed skillet sauté the onions and peppers about 4 or 5 minutes. Add lamb, carrots, carraway seeds. Season with salt and both peppers. Add Chicken stock and bring to a simmer. 2. Mix buttermilk and cornstarch in a bowl and wisk into the skillet. Cover—leave a crack so the steam can escape— and simmer for about 45 minutes or until the lamb is tender. Serve as sauce for tagliatelle back *homemade tagliatelle