Food & Wine

What's This?
Serving size 4
Total Time

This recipe contains a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleaser and a nice alternative to more common Italian pasta dishes.


3 Tbsp extra-virgin olive oil1 onion, thinly sliced 1 medium eggplant (1 pound), peeled and cut into 3/4-inch cubes 2 garlic cloves, minced 1 tsp dried oregano1 tsp ground cumin½ tsp smoked paprika, preferably hot Pinch of crushed red pepper Kosher salt¾ lb ground lamb¼ cup tomato paste¾ cup chicken stock8 oz gemelli ½ cup whole plain Greek yogurt ⅓ cup chopped mint


  1. In a large skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the eggplant, garlic, oregano, cumin, paprika and crushed red pepper and season with salt. Cook, stirring, until fragrant, 1 minute. Add the lamb and cook, breaking up the meat into small pieces with a wooden spoon. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the stock and bring to a boil. Cover and cook over low heat until the sauce is thickened, 12 minutes.
  2. Cook the pasta in a pot of salted boiling water until al dente, 8 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Stir the pasta and 1/4 cup of the reserved cooking water into the sauce; add more water if a thinner sauce is desired. Remove the skillet from the heat and stir in the yogurt and mint. Season with salt and serve hot.

Make Ahead: The lamb sauce can be refrigerated overnight and reheated.

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Recipe Credit: Ashley Rodriguez
Image Credit: Christina Holmes

Tags: Dinner, Main Dish, Meat, Lamb, Pasta, Yogurt, Greek

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