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.
In a small bowl, combine the salt, cumin and pepper.
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.
Cook pasta 2 minutes less than al dente according to package directions. Drain and return to pot.
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.
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/