Spiced Lamb and Dill Yoghurt Pasta
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Spiced Lamb and Dill Yoghurt Pasta
Recipe by Louis Tikaram
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
San Remo Bow Tie Pasta, 400g
2 cups Jalna Organic Biodynamic Dairy Yoghurt
2 eggs
3 garlic cloves, minced
1 bunch fresh dill, finely chopped
500g lamb mince
1/2 cup pine nuts
1/3 cup currants
1 tsp cumin seeds
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs butter
1 lemon, zest and juice
Method
In a blender, combine eggs, garlic, dill, and Jalna yoghurt. Blend until smooth. This creates a light, tangy sauce, a healthier alternative to traditional mayonnaise. Set aside.
Cook the San Remo Bow Tie Pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
In a large frying pan, melt butter over medium heat. Add pine nuts and currants, stirring frequently until lightly toasted and fragrant. Transfer to a bowl and set aside.
In the same pan, add lamb mince and break it up as it cooks. Once browned, stir in cumin seeds, sea salt, pepper, and garlic. Continue cooking until lamb is cooked through.
Return the toasted pine nuts and currants to the pan with the lamb. Stir to combine, then remove from heat.
In the pasta pot, combine the drained pasta with the yoghurt sauce. Mix well, adding reserved pasta water as needed to achieve a creamy consistency. Stir in the zest and juice of the lemon, and adjust seasoning with salt and pepper.
