Turkish Spiced Scotch Lamb Pasta

Nutrition

Energy 566kcal
Fat 16g
Sat Fat 5.9g
Protein 38g
Salt 0.75g

Ingredients

Cooking Method

1
Heat a nonstick sauté pan with a lid over a high heat and add the oil. Fry the lamb mince until well browned. This will take at least 7-8 minutes.
2
Once the mince is browned, add the onion and lower the heat. Fry for 5-8 minutes until the onion is softened before adding 3 crushed garlic cloves. Stir for a minute and add the cumin, paprika, mint and tomato purée. Continue to stir then add the bay leaves, hot stock and pasta.
3
Bring to the boil then cover with a lid, turn the heat down and simmer for 20-25 minutes until the pasta is cooked all the way through. You may need to add a splash of water.
4
Meanwhile, quarter the cherry tomatoes and put in a bowl with the parsley.
5
Add the yoghurt to another bowl and add the remaining 2 crushed garlic cloves. Season to taste.
6
If you are making the chilli butter, melt the butter in a small frying pan until foaming and add the aleppo pepper or chilli flakes. Heat gently for 2-3 minutes and set aside.
7
When the pasta is cooked through, taste and adjust the seasoning as required.
8
Serve in bowls with a dollop of the garlic yoghurt, a scattering of tomatoes and a drizzle of the chilli butter if using.

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