Recipe courtesy of Enas Malik, RDN, on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Salted water
8 ounces angel hair pasta
1 tablespoon vegetable oil, divided
1 small white onion, minced
8 ounces ground beef or lamb
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup plain yogurt
1/4 teaspoon ground white pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
3 cloves garlic, minced
1 tablespoon fresh mint or 1 teaspoon dried mint
In medium pan, bring salted water to boil. Add pasta and cook according to package directions. Strain pasta and reserve about 1/2 cup water.
In medium saute pan over medium heat, heat 1/2 tablespoon vegetable oil. Add minced onions. Cook until translucent and aromatic, 2-3 minutes. Add ground meat and season with salt and black pepper. Cook until meat is browned through, 8-10 minutes. Drain fat. Transfer cooked meat to bowl and set aside.
In small pan over medium heat, cook yogurt, white pepper, cumin and garlic powder until mixture comes to soft boil and thickens. Remove pan from heat. Add pasta water to reach desired consistency.
In same saute pan used to cook meat over medium heat, add remaining vegetable oil and saute garlic until golden in color. Add mint. Remove from heat and pour over yogurt mixture.
Mix pasta, meat and yogurt sauce; serve.