Aug 22, 2011

Spaghetti with Ground Lamb, Yogurt, and Mint

I have been wanting to try this recipe for a very long time.  I can go along with mint in my tea, but in my food is something very different.  It is almost as hard as geting used to eating meat with a sweet\savory flavor.  But like all humans we adapt and our palate is no exception. 

Spaghetti with Ground Lamb, Yogurt, and Mint

3 garlic cloves, minced
1 onion, minced
1/2 cup of packed mint leaves, roughly chopped
1 cup of yogurt
¾ cup of heavy cream
½ cup of parmesan cheese
½ tsp of crushed red pepper flakes
1 ¼ lbs ground lamb
Salt/pepper to taste
¼ cup of pine nuts
12 oz of spaghetti
2 tbs vegetable oil
1 tbs butter

Cook the spaghetti according to the package directions.  Set aside once cooked.  Mix the yogurt, cream, parmesan cheese, red pepper flakes, and half of the mint together in a large bowl. Place a large skillet on medium to high heat.  Add the oil, onion, and garlic, and sauté until the onions are translucent.  Add the pine nuts and butter and cook until the nuts are golden.   Then mix this with the yogurt mixture.  Use the same pan to brown the lamb.  Once the meat is brown then drain the fat.  Make sure the meat is cooked through and no traces of pink.  Place a large pot on medium heat.  Place the meat and the yogurt mixture until it has been warmed through and the mixture starts to thicken.  Add the spaghetti and toss until everything is coated well.  Salt and pepper to taste. Garnish with the remaining mint.  Serve with crusty bread. Enjoy!