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

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