Spiced Lamb and Dill Yogurt Pasta
 
 
Makes 2-3 servings
Ingredients
  • 1 cup whole-milk plain yogurt
  • 1½ egg yolks
  • 1½ cups chopped fresh dill, divided, plus more for garnish
  • 2 garlic cloves, grated, divided
  • 1½ tablespoons unsalted butter
  • ¼ cup slivered almonds
  • ¼ cup raisins
  • ½ teaspoon kosher salt, plus more, to taste
  • 1½ teaspoons ground cumin
  • ¾ teaspoon freshly ground black pepper, plus more, to taste
  • ½ pound ground lamb
  • 8 ounces conchiglie or other short pasta
Instructions
  1. In a food processor or blender, combine the yogurt, egg yolks, ¾ cup dill and half of the garlic. Purée until smooth and set aside.
  2. In a medium fry pan, melt butter over medium heat. Add almonds and cook, stirring often, until golden brown, about 2 minutes. Add raisins and cook, stirring often, until plump, about 1 minute. Transfer mixture to a small bowl, season with salt and set aside. Wash pan to remove any brown bits.
  3. In a small bowl, combine the salt, cumin and pepper.
  4. In the fry pan, add ground lamb and press to flatten into a 1"-thick patty. Sprinkle on the spice mixture and cook over medium-high heat, without stirring, for 4 minutes. Flip patty, break it into bite-size pieces with a wooden spoon, and continue to cook until browned; discard grease. Add prepared almond and raisin mixture and remaining ¾ cup dill and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Set aside.
  5. Cook pasta 2 minutes less than al dente according to package directions. Drain and return to pot.
  6. Add dill yogurt sauce to pasta and cook, stirring occasionally, for 3 minutes or until it thickens to desired consistency. Season with salt and pepper to taste.
  7. Transfer pasta mixture to a shallow dish or serving platter and top with prepared spiced lamb mixture and additional dill.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spiced-lamb-and-dill-yogurt-pasta/