Spicy Lamb and Cumin Noodles

Ingredients

2 tablespoons cumin seeds*

1/½ cup (120 ml) olive oil

3 large shallots,* thinly sliced

Diamond Crystal kosher salt

2 tablespoons double-concentrated tomato paste

1 tablespoon smoked paprika*

1 teaspoon red pepper flakes*

1 pound (455 g) ground lamb

1 pound (455 g) pappardelle*

½ cup (25 g) roughly chopped fresh mint, plus more for serving

Directions

Coarsely grind the cumin seeds in a mortar and pestle; set aside.

Heat the olive oil in a large, high-sided skillet over medium-high heat. Add the shallots and season with salt. Cook, stirring occasionally, until the shallots have softened and are beginning to brown around the edges, 6 to 9 minutes. Add the tomato paste and stir to coat the shallots. Cook, stirring often, until the tomato paste has darkened in color, about 3 minutes. Add the smoked paprika, red pepper flakes, and ground cumin seeds.

Stir and cook until the spices are fragrant, about 30 seconds. Add the ground lamb and break it up into small pieces with a wooden spoon. Season with salt. Continue to cook, stirring occasionally, until the lamb is cooked through, about 5 minutes.

Reduce the heat to low and keep warm.

Meanwhile, cook the pappardelle in a large pot of generously salted boiling water until just al dente. Using tongs, transfer the pasta into the lamb mixture along with 1 cup (240 ml) of the pasta water and the mint. Cook over medium-low heat, tossing and adding more pasta water, it needed, to loosen the sauce until coats the pasta. Adjust seasoning. Garnish with mint.