Megan Sheley Wellness

Get the yogurt sauce out of the way - blend yogurt, garlic, lemon juice, pinch of salt, and a splash of cream until yogurt is a drippy consistency. Set aside. 

In a large saucepan, (make sure it’s deep because you’ll be mixing your pasta in here) drizzle olive oil and heat on medium. Add in 3/4c chopped white onion and saute until golden and fragrant. Add in 3/4 lb ground beef or lamb. Let brown before mashing. Add in all of your spices (7spice, cumin, coriander, cinnamon, cayenne, and salt) and minced garlic. Continue cooking until meat is done.

Using a 28oz can of whole, peeled tomatoes, use your hand to crush each tomato 1 at a time (wear an apron this gets messy), or just do it very carefully. Use all of the tomatoes, and a bit of the juice leftover in the bottom. Add in 1/4 cup harissa. Stir well. 

Cook your pasta according to packaging instructions - al dente is usually about 7-8 minutes. Reserve 1/4c pasta water 

While pasta is cooking, chop about 1/4c of dill and zest a whole lemon into a small bowl, add a pinch of flakey sea salt, set aside.

In a small pan, toast on low/medium heat 1/4 cup of pine nuts, shake the pan every couple of minutes to toast and avoid burning. This process should only take about 5 mins. Remove from heat once golden brown, let cool. 

Add your strained pasta to your sauce, along with reserved pasta water. Mix well. Pour into a large dish, drizzle with yogurt sauce. Add your pine nuts to dill / lemon zest and sprinkle on top of yogurt. Enjoy!