Creamy lamb bolognese is the cozy, fresh dish you didn't know you needed tonight.
In a large deep skillet, heat the oil over medium. Add the shallot and garlic; cook, stirring occasionally, until translucent, about 4 minutes. Add the lamb; cook, breaking up the meat with a spoon, until browned, about 7 minutes. Spoon off and discard all but 2 tbsp. of fat. Stir in the spices; season with salt and pepper.
Add the tomatoes with juices and 2 1/2 cups water. Bring to a boil over high heat. Add the pasta. Cook over medium-low heat, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
Off heat, stir in 1/3 cup yogurt; season. Divide among bowls. Top with the remaining 1/4 cup yogurt and the torn mint.