Recipe by Colu Henry
Start to Finish: 25 minutes
2 tbsp. olive oil
1 medium shallot, finely chopped
1 clove garlic, chopped
1 lb. ground lamb
1 tsp. ground cinnamon
1/2 tsp. cayenne
1 can (28 oz.) diced tomatoes
12 oz. medium pasta shells
1/3 cup plain Greek yogurt, plus 1/4 cup for garnish
2 tbsp. torn fresh mint
1. 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.
2. 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.
3. Off heat, stir in 1/3 cup yogurt; season. Divide among bowls. Top with the remaining 1/4 cup yogurt and the torn mint.