Saute the onion in olive oil in a medium skillet on medium-low heat until tender and golden. Add the garlic and sauté for another 2 minutes.

Add the ground lamb and use a spoon to break it up as it cooks, so it is small, loose and separated (like taco meat). If the cooked lamb produces a lot of oil, drain it off.

Once the meat is browned, add the coriander, paprika, salt, pepper, tomato paste, and water. Mix everything well, drop heat to low, and continue to cook for 15-20 minutes until it is a deep, reddish-brown, and infused with flavor.

While the meat is cooking, pour the chicken broth into a large pot and bring to a boil. Add the spaghetti and boil for 5 minutes. Add the beans and chard/kale to the broth and continue to cook until the pasta is done. Taste, and add salt to taste, as needed.

To assemble, put two ladles of noodles and broth into each serving bowl. Top with 2 spoonful’s of lamb. Finish with 2 spoonful’s of yoghurt.