Turkish-style pasta with lamb and chilli butter
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
A viral sensation, Turkish-style pasta couldn't be easier. With lamb mince, garlic yoghurt and chilli butter, it has the perfect combination of creamy and spicy flavours.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the lamb pasta
- 2 tbsp olive oil
- 500g/1lb 2oz lamb mince
- 4 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp dried thyme
- 400ml/14fl oz lamb stock
- 500g/1lb 2oz paccheri pasta
- pinch salt
For the chilli butter
For the garlic yoghurt
For the garnish
- 1 beef tomato, roughly chopped
- 4 tbsp chopped fresh flatleaf parsley
- 1 tbsp chopped fresh mint
Method
To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.
Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside.
To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl.
To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain.
To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve.
