| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Special Occasion | Ramadan |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFHeat a large skillet over medium heat.
Add the ground lamb and cook for 2-3 minutes until it starts to brown and releases its natural oils.
Add the diced onions, 2 tsp sweet paprika, cumin, coriander, salt and pepper, season to taste. Stir and cook for another 3-4 minutes until the onions soften.
Allow to simmer until the mince gets golden and slightly crispy on the edges.
In a small saucepan over low heat, melt the butter. Add the tomato paste and 1 tbsp sweet paprika.
Cook for about 1 minute until fragrant. Remove from heat and set aside.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Drain and set aside. In a bowl, mix the Greek yoghurt with the juice of a lemon, minced garlic and salt.
Divide the cooked pasta between serving plates. Top with the spiced beef mixture and spoon a portion of the garlic yoghurt sauce over the pasta. Drizzle with the spiced butter sauce.
Garnish with chopped parsley and diced cherry tomatoes.
