Pasta with sweet beef sauce and yogurt sauce

The inspiration for using a cumin-based sweet beef sauce with a yogurt sauce came from the Afghani pumpkin dish, 'kaddo.' (Eventually, I'm going to get around to making that.) The beef sauce is sweet and spicy, while the yogurt sauce is sour and rich, and the interplay is unique and enjoyable. I'm not sure if this dish is for everyone; I'd be interested to get feedback on it before I serve it to a group.

The yogurt sauce is also great on its own with macaroni or tortellini.

INGREDIENTS:

Pasta and beef sauce:

• 1 lb. ground beef or lamb
  
• 1 lb. frozen or fresh okra, cut or whole
• 1 large can (about 1.5 lbs) chick peas, drained and washed
• 1 large onion, chopped
  
• 1 lb. penne pasta
  
• 1 tbsp. cumin
• 1 tbsp. chopped garlic
  
• 1 tsp. ground mustard seed
• 2 tbsp. molasses
• 1 tbsp. cinnamon
• cayenne pepper
• 3 tbsp balsamic vinegar

Yogurt sauce:

• 1 lb (1/2 carton) non-fat yogurt
• 2 tbsp. chopped garlic
• 1/2 cup ground Parmesan
  
• 2 tbsp. extra virgin olive oil
• 1/2 head fresh dill, finely chopped
  
• Lots of fresh black pepper

RECIPE:

1. Cook the pasta and set aside.
2. While the pasta is cooking, combine all ingredients for yogurt sauce in a bowl and set aside.
   
3. Heat some olive oil in a saucepan. Add onions once very hot; sauté until golden.
4. Add the garlic, beef and spices; sauté the mixture over high heat until meat is browned.
5. Add the okra, garbanzos, vinegar and molasses; sauté another couple of minutes.
6. Reduce heat to low; simmer, covered, for another 5 minutes.
7. Stir in pasta.

Serve the pasta with the yogurt sauce. I usually serve the hot pasta with the cold yogurt sauce, but you may prefer to gently warm the yogurt sauce in a small saucepan. I wouldn't get it too hot, though.

PAIRINGS:

Use a full-bodied red, but make sure that it isn't too acidic. Acidity tends to play poorly off of cumin dishes, especially when they are spicy.