Lamb, Eggplant & Garbanzo Penne Pasta with Mint Yogurt Sauce

Lamb, Eggplant & Garbanzo Penne Pasta with Mint Yogurt Sauce

Just add a glass of wine, a good book and let the weekend begin.

1 box penne
1 lb. fresh ground lamb
½ tablespoon olive oil
1 medium eggplant, diced cubes
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon smoked paprika
½ tablespoon Ground turmeric
½ tablespoon toasted cumin, ground
1 teaspoon coriander seed, ground
¼ teaspoon allspice
1teaspoon fresh ground black pepper
1 teaspoon salt
1-15oz can garbanzo beans, rinsed, drained
1 jar roasted garlic tomato sauce
8 ounces plain Greek yogurt, fat-free
½ cup cucumber, seeded, diced ¼”
1 tablespoon fresh lemon juice
2 tablespoons fresh ground mint
salt and pepper to taste

1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. Prepare mint yogurt sauce by combining mint, yogurt, lemon juice and cucumber; season to taste
3. Over medium heat, cook lamb in olive oil
4. Drain fat and take out lamb; add onion, garlic and eggplant and sauté until soft and brown
5. Return lamb to pan and add all spices, cooking until fragrant about 1 minute
6. Add garbanzo beans and tomato sauce cooking until blended about 10 minutes
7. Add penne and toss
8. Serve in a bowl and garnish with a dollop of mint yogurt

Photo Credit: Lou Manna

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies