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Smoky Lamb With Spiced Yogurt
A bed of Greek yogurt punctuated with smoked paprika, crowned with warmly spiced ground meat for a quick, fuss-free dinner.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium. Cook 1 Tbsp. smoked paprika, stirring constantly, until just fragrant, about ⏱️ 30 seconds. Remove from heat and transfer about half of infused oil to a medium bowl; mix in 1½ cups plain whole-milk Greek yogurt, 1 garlic clove, finely grated, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Taste sauce and season with more salt if needed; set aside.
. (or more) extra-virgin olive oil3 Tbsp. smoked paprika1 Tbsp½ cups plain whole-milk Greek yogurt1½ cup (lightly packed) parsley leaves with tender stems
2
Place pan with remaining infused oil back over medium heat. Add 1 small red onion, finely chopped, and cook, stirring occasionally, until softened, about ⏱️ 2 minutes (add a splash or so of olive oil if pan becomes dry). Add 2 tsp. ground cumin, 1 tsp. sugar, and remaining 5 garlic cloves, finely grated, and cook, stirring, just until fragrant, about ⏱️ 30 seconds. Reduce heat to medium-low; add 1 lb. ground lamb or ground beef (preferably 10% fat) and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and press into an even layer. Break up meat into marble-size pieces with a wooden spoon and cook, mostly undisturbed, until cooked through underneath and it releases easily from pan, 5–⏱️ 7 minutes. (Meat should not be deeply browned and caramelized on the bottom.) Mix and continue to cook, stirring constantly, until just cooked through, about ⏱️ 1 minute more. Remove pan from heat; taste meat mixture and season with more salt if needed. (If there is a lot of excess fat in the pan, drain it off.)
. (or more) extra-virgin olive oil3 Tbsp. ground cumin2 tsp. sugar1 tsp. ground lamb or ground beef (preferably 10% fat)1 lb
3
Spread reserved sauce in shallow bowls, then spoon in lamb mixture. Top with 2 Persian cucumbers, thinly sliced, ½ cup (lightly packed) parsley leaves with tender stems, and 1 small red onion, thinly sliced, and serve with warmed pitas.
Persian cucumbers, thinly sliced2Warm pitas (for serving)
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