Inspired by Xi’an Famous Foods’ popular cumin lamb noodles, this weeknight pasta is all about creating deep flavor in as little time as possible. As in the classic Northern Chinese dish, we deploy a similarly heavy hand of cumin, but complement it here with frizzled shallots and caramelized tomato paste for an added touch of sweetness. To make things extra fast, we use ground lamb and store-bought pappardelle, but any wide, long, flat pasta or other noodle will cling well to the spiced oil and saucy meat. If you like, top the whole thing with a little extra fresh mint to balance out the richness of the dish.
This recipe was originally published by Bon Appetit. Please see the original article here
