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Slicked and Spicy Lamb Noodles
The cumin-inflected noodles of Northern China inspired this weeknight pasta with ground lamb and store-bought noodles.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●wooden spoon
- ●pot
- ●bowl
📝 Preparation Steps
1
Coarsely grind 2 Tbsp. cumin seeds in mortar and pestle or spice mill. Set aside.
. cumin seeds2 Tbsp
2
Heat ½ cup extra-virgin olive oil in a large high-sided skillet over medium-high. Add 3 large shallots, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until shallots are softened and beginning to brown around the edges, 6–⏱️ 9 minutes. Add 2 Tbsp. double-concentrated tomato paste and stir to coat shallots. Cook, stirring often, until paste is darkened in color, about ⏱️ 3 minutes. Add 1 Tbsp. smoked paprika, 1 tsp. crushed red pepper flakes, and reserved cumin seeds. Cook, stirring, until spices are fragrant, about ⏱️ 30 seconds. Add 1 lb. ground lamb and break up into small pieces with a wooden spoon; season with salt. Cook, stirring occasionally, until lamb is cooked through, about ⏱️ 5 minutes. Reduce heat to low and keep warm.
large shallots, thinly sliced3Kosher salt. double-concentrated tomato paste2 Tbsp. smoked paprika1 Tbsp. crushed red pepper flakes1 tsp. ground lamb1 lb
3
Cook 1 lb. pappardelle or other wide noodle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Return pasta to pot off heat.
. pappardelle or other wide noodle1 lb
4
Increase heat under lamb to medium and add 1 cup pasta cooking liquid; stir to combine. Add half of lamb and ½ cup coarsely chopped mint to pasta; cook over medium-low heat, tossing and adding more pasta cooking liquid if needed to loosen, until sauce coats pasta, about ⏱️ 2 minutes. Taste and season with more salt if needed.
5
Divide pasta among bowls; top with remaining lamb in skillet, then with more mint.
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