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 & 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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spiced Lamb Pasta & Dill Yoghurt?
The preparation time for Spiced Lamb Pasta & Dill Yoghurt with toasted pine nuts & almonds is between 30 and 45 minutes.
What is the total time required to make Spiced Lamb Pasta & Dill Yoghurt with toasted pine nuts & almonds?
The total time required to make Spiced Lamb Pasta & Dill Yoghurt with toasted pine nuts & almonds is between 40 and 55 minutes.
How many servings does Spiced Lamb Pasta & Dill Yoghurt provide?
4 servings
What are the main ingredients in Spiced Lamb Pasta & Dill Yoghurt?
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
What is the nutritional information of Spiced Lamb Pasta & Dill Yoghurt?
Calories: 1217, Carbs: 135 grams, Fat: grams, Protein: 69.2 grams, Sugar: 26.3 grams, Salt: 350 grams
How do I prepare Spiced Lamb Pasta & Dill Yoghurt?
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! 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. 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. 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. 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. ZESTY GOAT’S CHEESE: In a small bowl, combine the goat’s cheese with the lemon zest (to taste). Roughly chop the remaining dill.
What should be prepared from my kitchen to make Spiced Lamb Pasta & Dill Yoghurt?
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
How many calories does Spiced Lamb Pasta & Dill Yoghurt have?
1217 calories
How much fat content does Spiced Lamb Pasta & Dill Yoghurt have?
grams
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