Turkish style pasta with lamb and chilli butter
Ingredients
- 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
- 100g/3½oz unsalted butter
- 2 tsp pul biber (Aleppo pepper)
- 2 tsp dried chilli flakes (or to taste)
- 150g/5½oz Greek-style yoghurt
- 3 garlic cloves, crushed
- 1 beef tomato, roughly chopped
- 4 tbsp chopped fresh flatleaf parsley
- 1 tbsp chopped fresh mint
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