Cumin Lamb Noodles with Eggplant

By Ashley RodriguezPublished: Mar 26, 2014

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Yields:

4 - 6 serving(s)

Total Time:

30 mins

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Blogger Ashley Rodriguez creates a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleaser and a nice alternative to more common Italian pasta dishes.

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Ingredients

3 Tbsp. extra-virgin olive oil
1 onion
1 medium eggplant
2 clove garlic
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. smoked paprika
1 pinch crushed red pepper
kosher salt
3/4 lb. ground lamb
1/4 cup tomato paste
3/4 cup chicken stock
8 oz. gemelli
1/2 cup whole plain Greek yogurt
cup Chopped mint

Directions

1. Step 1In a large skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the eggplant, garlic, oregano, cumin, paprika, and crushed red pepper and season with salt. Cook, stirring, until fragrant, 1 minute. Add the lamb and cook, breaking up the meat into small pieces with a wooden spoon. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the stock and bring to a boil. Cover and cook over low heat until the sauce is thickened, 12 minutes.
2. Step 2Cook the pasta in a pot of salted boiling water until al dente, 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Stir the pasta and 1/4 cup of the reserved cooking water into the sauce; add more water if a thinner sauce is desired. Remove the skillet from the heat and stir in the yogurt and mint. Season with salt and serve hot.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.