Cara Lamb Pasta
Inspired by the popular Turkish lamb pasta, this La Boîte version was created after passionate requests. Ground lamb cooked until tender and glazed with our Cara spice blend, featuring coffee, cinnamon, and clove, for a deep, bold flavor. Served over steaming hot pasta with creamy garlic yogurt sauce and layered with fresh, flavorful ingredients, this dish is meant to be enjoyed with a good stir, a big spoon, and a smile.
This recipe has quite a few small parts happening at the same time so we suggest reading the recipe steps through before beginning as well as watching our quick video as a guide.
Ingredients
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2 Tbsp olive oil
- 1 cup onion, fine dice
- 1 pound ground lamb
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1 tsp Fine Sea Salt
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1 Tbsp garlic, granulated
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1 Tbsp paprika
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2 Tbsp Cara spice blend
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1 Tbsp CRP
- ½ cup pasta water
4 cup Greek Yogurt (see notes below) or 2 cups labne mixes with 2 cups water
- 1 tsp fine sea salt
- 2 tsp garlic, granulated
4 Tbsp paprika
- 1 stick (8 Tbsp) good quality butter
- pinch of salt
- ¼ cup water to help bloom the rich, high quality paprika
1 pound of pasta, we used rigatoni mezze
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1 pint cherry tomatoes, cut in half and lightly seasoned with olive oil, salt, and Tellicherry black pepper
- ½ pound feta cheese, drained and ready to crumble
- ¼ cup parsley, roughly chopped
For the Lamb
Yogurt Sauce
Paprika Butter
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Directions
In a heavy bottomed pan over medium high heat, heat the oil until shimmering and add the onion to soften until translucent, about 5 minutes.
- Cramble the ground lamb into the pan and mix it well with the onion, smashing with the bac of of a spoon or spatula to break up the lamb.
- Cook covered for 5 minutes, stirring occasionally.
- Add the salt, garlic, paprika Cara and CRP spice blend and stir well to combine. Continue cooking, covered for 5 more minutes or until the lamb is tender and well browned.
- While the lamb is cooking, bring a large pot of salted water boil and cook the pound pasta to just al dente.
- When the lamb is browned and ready, add a half cup of the past water to the lamb pan to deglaze the pan, scraping up any browned bits and glazing each tender morsel of lamb with the spices and set aside to keep warm.
- For the yogurt sauce, mix the ingredients together until well combined and set aside.
- For the paprika butter, melt the butter over low heat. When ready, stir in the paprik and water until the paprika butter is smooth.
- When the pasta is ready, drain it well and arrange it in a shallow layer on to a large serving platter or bowl.
- Layer on the yogurt sauce, seasoned lamb, the cut tomatoes, and crumble the feta cheese evely over the top.
- Sprinkle on the parsley and drizzle the whole dish with paprika butter.
- We recommend giving this dish a big stir before enjoying by the spoonful.
Recipe Note
Recipe Notes
If the yogurt is very stiff, use 3 cup of yogurt and 1 cup of water to achieve a saucy consistency.
Questions? Contact helen@laboiteny.com
