Spiced Lamb and Dill Yoghurt Pasta

Ingredients for Spiced Lamb and Dill Yoghurt Pasta

• 3 gemas de ovo grandes

• 475ml kefir (cultured milk) or plain whole-milk yoghurt

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

• 3 garlic cloves, divided

• 3 colheres de sopa de manteiga sem sal

• 110g pine nuts or slivered almonds

• 70g dried currants or raisins

• 1 colher de chá de sal kosher, mais a gosto

• 1 colher de sopa de cominho em pó

• 1 1/2 colheres de chá de pimenta-do-reino moída na hora

• 450g lamb mince

• 450g orecchiette or other short pasta

• 1/2 limão

Combine egg yolks, kefir, and 1 1/2 cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1 1/2 cups dill and set aside separately.

Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.

Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 teaspoon salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you’re making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.

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

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

Divide pasta among bowls and top with lamb mixture.

Aviso Legal

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