Stir together 2 cups of yogurt, 1 minced clove of garlic and 3 tablespoons chopped fresh mint. Season the yogurt with salt and pepper to taste and set aside.
Cook 12 oz. noodles in salted water according to the package directions. Drain and return to the pot. Drizzle with a tablespoon of olive oil and set aside.
Mix in sautéed or roasted zucchini slices or vegetable of choice, if you wish.
Meanwhile, heat 2 tablespoons olive oil in large cast iron or non-stick skillet. Add 1 chopped onion and sauté until translucent. Add 3 cloves minced garlic and 1 pound ground lamb. Sauté until meat is lightly browned. Season the mixture with 1/4 teaspoon cumin, a pinch of cinnamon, and salt and pepper to taste.
Season 1/4 cup melted butter with 1/2 teaspoon smoked paprika and a dash of cayenne pepper.
Arrange cooked noodles on serving dishes. Top with meat mixture and add yogurt sauce. Drizzle each portion with a tablespoon of butter topping and serve immediately.
Substitute lamb with beef or turkey.
Add vegetables to the dish by mixing in zucchini, spinach or vegetable of your choice.
Only use fresh mint and garlic for the yogurt sauce, as dried have a different flavor.
Don’t combine the whole yogurt sauce with noodles and meat if you’re going to have leftovers. Keep it separate and top after the noodles and meat are reheated.
This dish will keep for several days stored refrigerated in an airtight container.