Gnocchi pasta shells are immersed in a luxurious dill-yoghurt sauce elevated with garlic & raisins and blended to silky smooth perfection. All of this goodness is then topped with cumin-spiced lamb mince and crumbled with zesty goat’s cheese. Finished off with a sprinkle of toasted almonds & pine nuts and garnished with fresh dill and lemon.
Spiced Lamb Pasta & Dill Yoghurt
Spiced Lamb Pasta & Dill Yoghurt
with toasted pine nuts & almonds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chevin Goats Cheese
- Free-range Lamb Mince
- Fresh Dill
- Garlic Clove
- Garlic Cloves
- Gnocchi Pasta Shells
- Lemon
- Low Fat Plain Yoghurt
- Mixed Nuts
- Onion
- Onions
- Raisins
- Spiced Cumin
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 1 cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY RAISINS
Return the pan to medium heat with a drizzle of oil. When hot, fry the chopped raisins and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY LAMB MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and fry until browned and the onion is soft, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the rinsed dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the cooked pasta and add the reserved pasta water to loosen if necessary. Add a squeeze of lemon juice (to taste) and season.
ZESTY GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the lemon zest (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of the creamy pasta, top with the spiced mince, and crumble over the zesty goat’s cheese. Sprinkle over the toasted nuts and garnish with the remaining dill and any remaining lemon wedges. Enjoy, Chef!
Gnocchi Pasta Shells - 100g
Mixed Nuts - 15g
Raisins - 10g
Garlic Clove - 1
Free-range Lamb Mince - 150g
Onion - 1
Spiced Cumin - 10ml
Fresh Dill - 5g
Low Fat Plain Yoghurt - 100ml
Lemon - 1
Chevin Goat’s Cheese - 25g
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 1 cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY RAISINS
Return the pan to medium heat with a drizzle of oil. When hot, fry the chopped raisins and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY LAMB MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and fry until browned and the onion is soft, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the rinsed dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the cooked pasta and add the reserved pasta water to loosen if necessary. Add a squeeze of lemon juice (to taste) and season.
ZESTY GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the lemon zest (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of the creamy pasta, top with the spiced mince, and crumble over the zesty goat’s cheese. Sprinkle over the toasted nuts and garnish with the remaining dill and any remaining lemon wedges. Enjoy, Chef!
Gnocchi Pasta Shells - 200g
Mixed Nuts - 30g
Raisins - 20g
Garlic Cloves - 2
Free-range Lamb Mince - 300g
Onion - 1
Spiced Cumin - 20ml
Fresh Dill - 10g
Low Fat Plain Yoghurt - 200ml
Lemon - 1
Chevin Goat’s Cheese - 50g
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 2 cups of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY RAISINS
Return the pan to medium heat with a drizzle of oil. When hot, fry the chopped raisins and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY LAMB MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and fry until browned and the onion is soft, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the rinsed dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the cooked pasta and add the reserved pasta water to loosen if necessary. Add a squeeze of lemon juice (to taste) and season.
ZESTY GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the lemon zest (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of the creamy pasta, top with the spiced mince, and crumble over the zesty goat’s cheese. Sprinkle over the toasted nuts and garnish with the remaining dill and any remaining lemon wedges. Enjoy, Chef!
Gnocchi Pasta Shells - 300g
Mixed Nuts - 45g
Raisins - 30g
Garlic Cloves - 3
Free-range Lamb Mince - 450g
Onions - 2
Spiced Cumin - 30ml
Fresh Dill - 15g
Low Fat Plain Yoghurt - 300ml
Lemon - 1
Chevin Goats Cheese - 1
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 2 cups of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY RAISINS
Return the pan to medium heat with a drizzle of oil. When hot, fry the chopped raisins and the grated garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY LAMB MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced onion and fry until browned and the onion is soft, 7-8 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the rinsed dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the cooked pasta and add the reserved pasta water to loosen if necessary. Add a squeeze of lemon juice (to taste) and season.
ZESTY GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the lemon zest (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of the creamy pasta, top with the spiced mince, and crumble over the zesty goat’s cheese. Sprinkle over the toasted nuts and garnish with the remaining dill and any remaining lemon wedges. Enjoy, Chef!
Gnocchi Pasta Shells - 400g
Mixed Nuts - 60g
Raisins - 40g
Garlic Cloves - 4
Free-range Lamb Mince - 600g
Onions - 2
Spiced Cumin - 40ml
Fresh Dill - 20g
Low Fat Plain Yoghurt - 400ml
Lemon - 1
Chevin Goat’s Cheese - 100g
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