Turkish Lamb Pasta with Garlic Yogurt and Chili Butter

• servings: 4 servings
• total time: 20 minutes

Ingredients

12 ounce Farfalle Pasta

to taste Salt

1 pound Ground Lamb

1 Onion

2 clove Garlic

1 teaspoon Sweet Paprika

1 pinch Curry Powder

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Salt

1 cup Greek Yogurt

1 clove Garlic

1/2 teaspoon Salt

3 tablespoon Butter

1/2 teaspoon Aleppo Chili Flakes

1 teaspoon Sweet Paprika

1 handful Cherry Tomato

to taste Fresh Parsley

to taste Pine Nuts

Directions

Bring a large pot of water to a boil. Add Salt (to taste), and cook Farfalle Pasta (12 oz) until al dente according to package instructions. Drain and set aside.

Heat a large pan over medium heat. Add the ground Ground Lamb (1 lb) and cook, breaking it up with a spoon, until browned.

Add the diced Onion (1) and Garlic (2 cloves), cook for about 3 minutes until softened.

Stir in Curry Powder (1 pinch), Sweet Paprika (1 tsp), Ground Black Pepper (1/2 tsp), and Salt (1/2 tsp). Let it cook, until crunchy.

To prepare the yogurt sauce, mix Greek Yogurt (1 cup) with Garlic (1 clove) and Salt (1/2 tsp) in a nole. Set aside.

In a small pan, melt Butter (3 Tbsp) over low heat. Stir in Aleppo Chili Flakes (1/2 tsp) and Sweet Paprika (1 tsp). Heat for 1 minute, then remove from heat.

Heat a pan without oil and roast Pine Nuts (to taste) for 1-2 minutes.

To assemble the dish, divide the cooked pasta onto plates. Spoon the garlic yogurt sauce over the pasta and top with the spiced meat mixture.

Drizzle the chili butter sauce over everything. Garnish with diced Cherry Tomato (1 handful), chopped Fresh Parsley (to taste), and toasted pine nuts.

Nutrition

• Calories: 188
• Total Fat: 9.2 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 3.7 g
• Trans Fat: 0.5 g
• Cholesterol: 28.4 mg
• Sodium: 182.1 mg
• Total Carbohydrate: 17.5 g
• Dietary Fiber: 1.0 g
• Total Sugars: 1.9 g
• Protein: 9.1 g