Middle Eastern Spiced Lamb Pasta
Ingredients
- 400 gDried pasta (spaghetti or fusilli style)
- 500 gGround lamb (fresh)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 20 gUnsalted butter
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchCinnamon ground
- 250 gPlain Greek yogurt (served very cold)
- 40 gPine nut (toasted)
- 1 pcFresh cilantro (leaves only)
- 1 tspSumac
Method
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.
- 1
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
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
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
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
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
Divide the pasta into bowls. Add a generous dollop of Greek yogurt on top, sprinkle with toasted pine nuts and chopped fresh coriander.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
