Ingredients
• 500gm ground lamb
• 3 tbsp olive oil
• 1 small onion, minced
• 3 cloves garlic, minced (divided)
• 12 leaves mint, cut into ribbons
• 1/2 tsp plus 1/8 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken broth
• 225gm farfalle pasta
• 1 cup thick Greek-style yogurt
• 3 tbsp butter
• Chili powder to taste
Preparation
• Bring a pot of salted water to a boil.
• Heat a large frying pan over high heat. Add olive oil and brown the lamb, stirring often. When the lamb is about half cooked, add the onion and 2 cloves of the garlic
• Cook, stirring, until lamb is cooked through and onion is soft, about 3 minutes.
• Add 3/4 of the mint, 1/2 teaspoon of the salt, and pepper. Add broth and simmer until almost completely evaporated but a bit saucy on the bottom of the pan, 3 to 5 minutes.
• Meanwhile, cook the pasta. While the pasta cooks, combine yogurt with the remaining 1 clove of the garlic and the remaining 1/8 teaspoon of salt.
• Melt the butter in a small saucepan over medium high heat. Cook until butter starts to brown. Remove from heat.
• Divide pasta between 4 plates, top with lamb, top that with yogurt, drizzle each serving with some browned butter and garnish with chili powder and some of the remaining mint.