Turkish-style pasta with lamb and chilli butter recipe
 A viral sensation, Turkish-style pasta couldn't be easier. With lamb mince, garlic yoghurt and chilli butter, it has the perfect combination of creamy and spicy flavours. 2 tbsp olive oil 500g/1lb 2oz lamb mince4 garlic cloves, finely chopped2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock500g/1lb 2oz paccheri pastapinch salt 2 tbsp olive oil 500g/1lb 2oz lamb mince 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock 500g/1lb 2oz paccheri pasta pinch salt 100g/3½oz unsalted butter2 tsp pul biber (Aleppo pepper)2 tsp dried chilli flakes (or to taste) 100g/3½oz unsalted butter 2 tsp pul biber (Aleppo pepper) 2 tsp dried chilli flakes (or to taste) 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 1 beef tomato, roughly chopped4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 beef tomato, roughly chopped 4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint Method To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside.To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl.To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain.To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve.