Spiced lamb pasta with dill yogurt sauce recipe

Ingredients for Spiced lamb and dill yogurt pasta

• 3 large egg yolks

• 480 ml kefir (cultured milk) or plain whole-fat yogurt

• 360 g lightly packed dill fronds with tender stems (about 1 large bunch), divided

• 3 garlic cloves, divided

• 45 g unsalted butter, softened

• 75 g pine nuts or slivered almonds

• 75 g dried currants or raisins

• 5 ml kosher salt, plus more

• 15 ml ground cumin

• 7.5 ml freshly ground black pepper

• 450 g minced lamb

• 450 g orecchiette or other short pasta

• ½ lemon, juiced

How to make Spiced lamb and dill yogurt pasta

1. Combine the egg yolks, kefir, and 350 g of dill in a blender. Finely grate in 1 garlic clove and blend until smooth. Set the purée aside. Finely chop the remaining 350 g of dill and set it aside separately.

2. Melt the butter in a large frying pan over medium heat. Add the pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add the dried currants and cook, stirring often, until plump, about 1 minute. Transfer the nut mixture to a small bowl and season with salt.

3. Wipe out the frying pan and heat it over medium-high heat. In a small bowl, stir together the cumin, pepper, and 1 tsp of salt. Place the lamb in the pan and use a sturdy spatula to flatten it aggressively, as if making smashed burgers. Sprinkle the spice mixture over the lamb. Cook undisturbed until the lamb is well browned and crisp underneath, about 4 minutes. Drain off all the fat.

4. Break up the lamb into small pieces and mix in the reserved nut mixture. Finely grate in the remaining 2 garlic cloves and add the chopped dill. Cook, stirring, until the herbs are wilted, about 1 minute. Set the mixture aside until the pasta is ready.

5. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (the pasta will finish cooking in the sauce). Drain the pasta and return it to the pot.

6. Pour the reserved purée over the pasta and set the pot over medium heat. Cook, stirring constantly, until the sauce thickens enough to cling to the pasta and just comes to a simmer, about 3 minutes. Remove from the heat, finely grate the zest from half a lemon over the pasta, then squeeze in the juice. Season with salt.

7. Divide the pasta among bowls and top with the lamb mixture.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.