Middle Eastern Spiced Lamb Pasta

Lamb browned until crispy, scented with cumin and cinnamon. The contrast between the hot pasta and the cool yogurt creates an immediate balance on the palate.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 986
• Protein: 41 g
• Carbs: 82 g
• Fat: 55 g

Ingredients

• 400 g Dried pasta ( spaghetti or fusilli style )
• 500 g Ground lamb ( fresh )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 20 g Minimum butter sweet
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pinch Cinnamon ground
• 250 g Plain Greek yogurt ( served very cold )
• 40 g Pine nut ( toasted )
• 1 piece Fresh cilantro ( leaves only )
• 1 tsp Sumac

Instructions

1. Toasting the pine nuts

   In a dry pan, toss the pine nuts. Stir constantly until they turn golden and release a toasted nutty aroma. Set aside out of the pan.

2. Cooking the pasta

   Plunge the dry pasta into a large amount of boiling salted water. Cook until firm to the bite (al dente). Reserve a ladle of cooking water before draining.

3. Searing the meat

   Heat the olive oil in a skillet. Add the ground lamb. Break up the meat with a spatula so it browns evenly. It should color and become crispy in places.

4. Infusing the aromatics

   Add the finely chopped onion and minced garlic. When the onion becomes translucent, pour in the cumin, paprika, cinnamon, and sumac. The aroma of the spices should fill the kitchen. Deglaze with the reserved cooking water.

5. Final liaison

   Stir the butter and pasta into the skillet. Mix vigorously so the meat juices and spices coat every piece of pasta. The mixture should be glossy and not dry.

6. Plating and serving

   Divide the pasta into bowls. Add a generous dollop of Greek yogurt on top, sprinkle with toasted pine nuts and chopped fresh coriander.

Chef's tips

• Do not wash the pan between the meat and adding the pasta; the browned bits stuck to the bottom are the secret to the flavor.
• The yogurt must stay cold: place a large dollop in the center of the plate just before serving.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce, but add fresh yogurt at the last moment.