Spiced Lamb and Dill Yogurt Pasta

Ingredients

• 3 large egg yolks
• 2 cups kefir (cultured milk) or whole-milk plain yogurt
• 3 cups (lightly packed) dill fronds with tender stems (about 1 large bunch), divided
• 3 garlic cloves, divided
• 3 Tbsp. unsalted butter
• ½ cup pine nuts or slivered almonds
• ½ cup dried currants or raisins
• 1 tsp. kosher salt, plus more
• 1 Tbsp. ground cumin
• 1½ tsp. freshly ground black pepper
• 1 lb. ground lamb
• 1 lb. orecchiette
• ½ lemon

Steps

1. In a blender, combine the egg yolks, yogurt and 1½ cups dill. Finely grate 1 garlic clove into it and blend to a smooth purée, then set the purée aside. Chop the rest of the dill finely and reserve it too.
2. In a large skillet over medium heat, melt the butter. Cook the pine nuts in it, stirring frequently, for about 2 minutes until golden brown. Stir in the dried currants and cook about 1 minute, stirring often, until they plump. Scrape everything into a small bowl and salt it.
3. Wipe the skillet clean and put it over medium-high heat. In a small bowl, mix the cumin and pepper with 1 tsp. salt. Add the lamb to the skillet and press it down forcefully with a sturdy spatula, as for smash burgers, then scatter the spice mixture over it. Leave it undisturbed about 4 minutes, until crisp and well browned on the underside. Keep the meat back while draining away all the fat. Break the lamb into small pieces and stir in the reserved nut mixture. Finely grate in the remaining 2 garlic cloves and add the reserved chopped dill. Stir while cooking about 1 minute, until the herbs wilt; set aside until the pasta is ready.
4. Meanwhile, boil the pasta in a large pot of salted water, stirring now and then. Stop 1 minute before al dente, since it will complete cooking in the sauce. Drain it and put it back in the pot.
5. Add the reserved purée to the pasta and place the pot over medium heat. Stir continuously for about 3 minutes, until the sauce thickens to coat the pasta and only just reaches a simmer. Take it off the heat. Finely grate the zest of the lemon half over the pasta, then squeeze in its juice and add salt.
6. Portion the pasta into bowls, with the lamb mixture on top.