Orecchiette with lamb and mushroom ragu | Fast Ed

Ingredients

• 1kg lamb shoulder, diced
• ¼ cup extra virgin olive oil
• 1 leek, finely diced
• 12 cloves garlic, minced
• 500g button mushrooms, chopped
• 1 Tbsp celery seeds
• 1 Tbsp dried porcini mushrooms, chopped
• 2L beef stock
• sea salt flakes and freshly-milled black pepper
• 400g orecchiette
• 1 cup finely-grated Parmigiano
• 4 cups baby spinach leaves
• 1 bunch mint leaves