Turkish lamb pasta

The viral lamb pasta that everyone is talking about

Serves

Prep Time

5 mins

Cook Time

15 mins

As seen on TikTok and Instagram, this is our take on Anna's viral Turkish lamb pasta. The foundation is a handful of pantry staples - paprika, garlic and lemon which are combined for the tastiest midweek dinner. The mince cooks quickly while the pasta is boiling, so this really is dinner on the table in 20 minutes or less. We like to use farfalle pasta for their whimsy, but honestly you just need something that will catch the sauce - penne, rigatoni, fusilli are all great options too. Two sauces seems like a lot, but trust us when we say they're basic to make and are the perfect finishing touch to this dinner. Pro tip: be like Anna and keep a tub of garlic yoghurt in the fridge to be able to whip this up whenever you like.

Kirsten McCaffrey

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Ingredients

Pasta

500g Quality Mark lamb mince
2 cups pasta
farfalle, penne or rigatoni are great options
1 tsp curry powder
2 tsp pepper
3 tsp onion powder
3 tsp paprika
1 onion
diced
200g cherry tomatoes
halved
200g baby spinach leaves

Yoghurt sauce

1 cup Greek style yoghurt
3 garlic cloves
minced
½ lemon
juiced
½ tsp salt

Butter sauce

3 Tbsp butter
1 Tbsp paprika

Method

Sauces

In a small bowl, add the yoghurt, garlic, lemon and a little salt. Stir everything until completely combined and then put aside for later.

In a small pot, melt the butter and sweet paprika together and keep aside, but warm.

Pasta

In a hot non-stick pan, add your lamb mince and brown it off, breaking it up into the smallest pieces possible.

Sprinkle over the curry powder. Stir through the black pepper, onion powder and sweet paprika. Cook for 5 minutes.

Add your onion and continue cooking until everything is golden brown and the lamb mince is completely cooked.

Now to serve. Cooked pasta into a bowl, top with the spinach leaves, and then a spoonful of garlic yoghurt.

Spoon over the lamb mince and a little of paprika butter sauce. Top with a handful of spinach leaves, diced tomatoes, fresh flat leaf parsley and a little extra black pepper.