Turkish Pasta with Maras Chilli Butter and Garlic Yoghurt

For the
pasta and beef:

• 350g dry fusilli or casarecce pasta*
• 1 tbsp olive oil
• 1 small brown onion, peeled and finely chopped
• 500g beef* mince
• 1 tsp The Spice People Sweet Paprika
• 1 tbsp The Spice People Garlic Powder
• 1 tsp The Spice People Ground Cumin
• 2 tbsp tomato paste

For the Garlic Yoghurt:

• 1 cup Greek-style yoghurt
• 2 tsp The Spice People Garlic Powder
• Pinch of salt

For the Maras chilli butter:

• 50g unsalted butter
• 2 tbsp olive oil
• 1 tsp The Spice People Dried Mint
• 1 tbsp The Spice People Sweet Paprika
• 1 tbsp The Spice People Maras Chilli

To Serve:

• Handful of fresh parsley, chopped

Bring a large pot of salted water to the boil and cook the spiral pasta according to
packet directions until al dente, drain and set aside.

Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add the onion and cook until softened, 3–4 minutes. Add the beef mince, breaking it up with a wooden spoon. Cook until browned.

Sprinkle in the sweet paprika, garlic powder, cumin and tomato paste. Stir well to coat and cook for another 2–3 minutes. Keep warm.

In a bowl,combine the Greek yoghurt, garlic powder and salt., Mix until smooth and
creamy.

In a small saucepan, melt the butter with oil over medium heat. Add the dried mint, sweet paprika and Maras chilli. Let it sizzle gently for 30 seconds until aromatic, then remove from heat.

To serve, divide the pasta between four bowls and dollop with garlic yoghurt. Spoon the spiced
beef mixture over the top. Drizzle with the hot Maras chilli butter. Sprinkle with parsley and serve.