Cook pasta in boiling salted water according to package directions for “al dente.” Reserve 1/4 cup pasta water.
While pasta cooks, heat oil in a large skillet over medium-high. Add shallot and garlic and cook, stirring often, until tender, 3 to 5 minutes. Stir in lamb and cook until browned, about 3 minutes. Stir in paprika, cumin, coriander, cinnamon and cayenne, then tomatoes. Bring sauce to a simmer and cook, stirring occasionally, until liquid reduces, about 8 minutes. Stir in reserved pasta water. 3. Toss pasta with sauce and serve topped with feta and mint.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.