Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Orecchiette with Lamb, Yogurt and Spiced Butter
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 670
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 25 g
- Cholesterol
- 84 mg
- Sodium
- 761 mg
This pasta recipe takes inspiration from Turkish manti, small dumplings filled with either beef or lamb and commonly served with a delicious combination of garlicky yogurt, tomato sauce and spiced melted butter. Versions of this dish can also be found in Armenian, Central Asian and Balkan cuisines. Instead of making dumplings from scratch, this shortcut recipe incorporates the meat filling into the sauce and uses orecchiette, which mimics the chewiness of the tiny dumplings.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 670
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 25 g
- Cholesterol
- 84 mg
- Sodium
- 761 mg
Ingredients
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Directions
- Bring a large saucepan of salted water to a boil. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, season with salt and cook until softened and lightly browned, about 6 minutes. Increase the heat to medium-high, then add the lamb, 2 cloves garlic, 1 teaspoon each paprika and salt, 1/4 teaspoon red pepper flakes and a few grinds of pepper. Cook, stirring, until the lamb is browned, about 3 minutes, then add the cherry tomatoes and 1/4 cup water. Simmer, crushing the tomatoes, until the sauce is very thick, 4 to 5 minutes. Season with more salt and pepper to taste.
- Add the pasta to the boiling water and cook as the label directs for al dente. While the pasta is cooking, combine the remaining minced garlic clove and 2 tablespoons hot pasta water in a small bowl; let sit for a minute. Stir in the yogurt and season with salt; if the mixture is too thick to drizzle, add more hot water a little at a time.
- Drain the pasta, reserving the saucepan. Divide the pasta among bowls. Top with the lamb sauce and drizzle with the yogurt mixture. Melt the remaining 3 tablespoons butter in the saucepan over medium heat. When it foams, add the mint, the remaining 3/4 teaspoon paprika and 1/4 teaspoon red pepper flakes and a pinch of salt. Spoon over the pasta and top with the dill.
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